I brought this healthy, crunchy snack to a party this week. My friends were amazed that the nut-like goodness started with chickpeas aka garbanzo beans --- wow! Here's the recipe they asked for, perfect for Super Bowl parties or basketball nibbles. I used home-cooked chickpeas so I could use the broth for aquafaba recipes, but you can use canned ones in a pinch. See nutritional information and food exchanges below. They're full of protein, iron, and other essential nutrients that give you energy and strength.
Crispy Curried Roasted Chickpeas
Active time: 10 minutes. Total time: 50 minutes. Makes 4 cups or 8 servings.
Cost: 41 cents a serving or $3.25 for the recipe using organic ingredients.
5 cups cooked, drained chickpeas (from one pound dried chickpeas)
2 teaspoons olive oil
1 teaspoon coarse kosher salt or sea salt if you have it or 3/4 teaspoon regular salt
2 teaspoons curry powder
- Heat oven to 400°F. Line two rimmed cookie sheets with silicone liners or parchment paper for easy cleanup if desired.
- Put a clean kitchen towel on each cookie sheet. Dump half the chickpeas on each towel. Pick up the ends of one towel so chickpeas rest in it as if they were in a hammock. Roll them back and forth to dry them. Dump dried chickpeas on the cookie sheet. Repeat with other chickpeas.
- Remove any loose chickpea skins. You can put them in your Stoup container or just compost them.
- Heap chickpeas into two mounds and drizzle with olive oil and half the salt.
- Spread chickpeas out and sprinkle with remaining salt. Bake for 40 minutes or bake using convection at 400°F for 30 minutes. Halfway through the cooking time, rotate the pans so the top one is on the bottom and vice versa. This will help chickpeas cook evenly.
- Chickpeas are roasted when they are a rich nutty color and roll easily around the cookie sheet when you tilt it. Let a few chickpeas cool off, then taste them. If they aren't crunchy, bake for a few more minutes. Toss with curry powder and serve warm or at room temperature. Taste and adjust spices as desired.
- Serve warm or at room temperature. Keeps covered at room temperature for at least two days, so you can make these the day before the Big Game.
For comparison, a half-cup of roasted peanuts has 418 calories with 35 grams of fat (including 5 grams saturated fat), 19 grams protein, and 312 mg sodium.
- Make smaller batches if you want. I make a pound at a time because that's how I cook chickpeas.
- As delicious as these are, be warned that they are high in fiber. If you aren't used to eating beans, stick with a half-cup serving a day.
- These make a wonderful high-protein treat to take on hikes, planes, or just the lunch room.
- Variations on this recipe are all over the web. My version uses a towel for drying, not disposable paper towels, starts with dried organic chickpeas, and has the price information. I've had good luck with a chili spice mix using cumin, coriander, and chipotle. See other variations at Steamy Kitchen and in The Kitchn's recipe roundup. I love the Internet!