Roasted Chickpeas 3 Ways

These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you[ dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.]

Total Time:
2 hr
Prep:
15 min
Inactive:
1 hr
Cook:
45 min

Yield:
3 cups (six 1/2-cup servings)
Level:
Easy

Ingredients
  • Chickpeas:
  • Three 15-ounce cans chickpeas
  • 3 tablespoons vegetable oil
  • Taco Seasoning:
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon granulated onion
  • Kosher salt
  • Vinegar-Lime Seasoning:
  • 2 teaspoons distilled vinegar
  • Zest of 1 lime
  • Kosher salt
  • Onion-Garlic Seasoning:
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • Kosher salt
Directions
  • For the chickpeas: Preheat the oven to 400 degrees F.

  • Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.

  • Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.

  • Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.

  • For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.

  • For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.

  • When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.

  • Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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