Rosemary Roasted Chickpeas - Easy

Anyone for chickpea crack?

This crunchy rosemary-kissed snack is healthy and delicious! Make by simply dumping 2 cups of dried chickpeas in water and soak overnight (no need to boil before or after), or cheat rinse a can of chickpeas. Either way, the salty-spicy rosemary and garlic flavor will make you swoon!

Also known as garbanzo beans, chickpeas are normally cooked before tossing into a salad, or ground into hummus.   For this recipe, however, the only cooking is the roasting.  Which is the hardest part ... waiting 40 minutes for the chickpeas to roast. Cooling time is almost non-existent ... maybe 5 whole minutes until they can be picked up and popped into your mouth.  Easy-peasy!

According to the original recipe, the chickpeas are best the same day they are roasted. Since I am the only one in my household that likes my garbanzos crunchified, I can safely say that they are still nice and crunchy (so far) 3 days, covered, in the fridge.  

Rosemary Roasted Chickpeas - Easy
Adapted from Joy of Kosher
Yield: 8 snack-sized servings

2 cups dried chickpeas, or 1 (15.5 oz.) canned
3 tsp. finely chopped fresh rosemary leaves
1 clove garlic, crushed
1 Tbl. olive oil
1/2-1 tsp. kosher salt (or to taste)
1/4 tsp. red (cayenne) pepper (optional)

Place dried chickpeas a large bowl; add enough cold water to cover by a couple inches and set soak at least 4 hours to overnight.  Alternatively, rinse canned chickpeas.

Preheat oven to 400F.

Drain chickpeas, discarding any soaking water.  Return chickpeas to the same bowl and mix with rosemary, garlic and oil.

Spread out the chickpeas in a single layer on  a shallow-rimmed baking pan.  Place pan in oven on a lower rack.

Juuust starting to brown.  Not much shrinkage, if any.

Roast for 20 minutes.  Use a spatula to flip the chickpeas, then continue to roast another 20-25 minutes, or until they shrink and start to brown in spots.

Remove pan from oven and place on a heat-safe surface.  Pick out and discard the garlic.  Sprinkle evenly with kosher salt and red pepper (if using). Allow to cool at least 5 minutes in the pan before serving warm.

If not serving immediately, place in a covered container and store up to 3 days in the fridge.  Remove from fridge 30 minutes before serving.  Reheating in the microwave is not recommended because they will lose their awesome crunch.


Anonymous said…
3 days? If I had known they were this good I would have doubled the recipe the first time I made it. We ate them all up right out of the oven. Perfect substitute for croutons in a salad by the way. Barbara
dena said…
A sub for salad croutons? What a great idea! I love eating them as is out of a bowl so much that I never considered other ways to use them. Thanks!

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