Roasted Chickpeas 3 Ways
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
58
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Vegetable Oil3 tsp
Chili Powder1 tsp
Ground Coriander1 tsp
Ground Cumin1 tsp
Granulated Garlic1 tsp
Granulated Onion2 tsps
Distilled VinegarDirections:
1
For the chickpeas: Preheat the oven to 400 degrees F
2
Put a few layers of paper towels on your work surface
3
Strain and rinse the chickpeas in a colander, then shake off as much water as possible
4
Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry
5
Discard any papery skins that have peeled off or are about to
6
Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes
7
Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes
8
Start checking them at around 35 minutes to make sure they are not burning
9
Meanwhile, make the seasoning mixes
10
For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl
11
For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl
12
For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl
13
When the chickpeas are done, divide them evenly among 3 medium bowls
14
Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes
15
Return the chickpeas to the baking sheet, keeping each batch separate
16
Roast them for 3 minutes, just to cook the seasonings slightly
17
Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers
18
The chickpeas will keep for 1 day and will soften slightly as they sit