Roasted Chickpea Recipes: one sweet and one savory

roasted chickpeas recipes

I will be totally honest. Today I bought two cans of chickpeas just to use the brine – aquafaba. But then I was looking at those gorgeous chickpeas and suddenly felt the urge to turn them into something great. Not hummus or soup, which are the most common dishes I usually make with chickpeas. This time, I wanted a new, snack like dish one can eat with their hands. Well, they do get a bit dirty, but not for long, because these two are so delicious you will be licking your fingers. I couldn’t decide, whether to make a sweet or a salty snack. Simple as it seemed, I decided for both. These are the two roasted chickpea recipes I came up with.

Chickpeas in a can are not the best looking ingredient. They are a can of gems, though.
Chickpeas in a can are not the best looking ingredient. They are a can of gems, though.

I know it is a bad habit, but some days I like seating in front of te TV in the evening and snacking on potato chips. Before allergies, I liked peanuts, but hose days are gone now. I imagine chickpeas are some how better for my body than potato chips or excessively salty bought snacks. And I have a lot of them around lately. So why not combining these two circumstances to create something simple but great that doesn’t make me feel bad when I indulge myself?

Chickpeas are maybe the best ingredient. Ever!

Chickpeas are great. They give you the meaty like feeling when you eat them. They contain a lot of protein, which everyone knows is crucial in a healthy diet. If you are not exactly “living light” and need a strong meal, chickpeas will be great for you. They pack you full, and they pack a lot of flavor. How’s that for a package? 🙂

Why two roasted chickpea recipes instead of one?

These two roasted chickpea recipes are very simple to make, because they are almost the same recipe. They are basically recipes for spices and marinades for the peas. Even if you roast them by themselves, and sprinkle them with a pinch of salt just before serving, they taste great. Plus the gentle but substantial texture of the roasted skin. Mmm. It’s a good thing I still have a few here on my computer table as I write this. If I had to write by heart, my mouth would be watering too much.

Ingredients (for the salty variety)

  • 1 can chickpeas (250 g drained)
  • 1 table spoon paprika or smoked paprika
  • a tea spoon of dried garlic powder
  • 1/2 tea spoon cumin
  • salt
  • pepper
  • 3 table spoons olive oil

Ingredients (for the sweet ones)

  • 1 can chickpeas (250g drained)
  • 1 table spoon cinnamon
  • 2 table spoons brown sugar
  • 1 tea spoon cardamom
  • olive oil
  • pinch of salt

Instructions

This is again one of the very simple recipes. First, open the chickpeas can, obviously. Drain them and SAVE THE WATER! It is not water, it is aquafaba, and it can be used like egg whites, like I did with beet pancakes and egg free banana bread.

Drain the chickpeas and save the water!
Drain the chickpeas and save the water!
Pat them dry, or the spices won't stick properly, and the skin wont be as tasty.
Pat them dry, or the spices won’t stick properly, and the skin wont be as tasty.

Preheat oven to 200°C.

Using a paper towel, drain as much aquafaba from the chickpeas as possible. Just spread the paper towels, put on the peas and pat them dry. This step is important because it helps the spices stick to the chickpeas. If you skip this step, your snack will be all soggy and cooked, instead of roasted and delicious.

 

Now for the sweet variant, combine sugar, cinnamon, cardamom, and olive oil, and stir very well. Add a pinch of salt. Don’t overdo it, because salt in desserts should be very subtle, just to elevate the dish, not to make it salty.

roasted-chickpeas-recipe-mix-well

Making the sweet variety is messy. Sometimes you just have to get your hands dirty.
Making the sweet variety is messy. Sometimes you just have to get your hands dirty.

If you are making the savoury one, you don’t need to be as stingy with salt. Just combine, paprika or smoked paprika, dried garlic powder, cumin, salt, pepper and olive oil. Again, stir well.

roasted-chickpeas-recipe-put-on-spices

Pour the sauce you decided for over the chickpeas and stir. Make sure all of the little peas are coated or they won’t roast evenly.

The next and last step is to line a baking tin with some parchment paper and spread the chickpeas all over it. Place he tray into the oven for around 20 minutes. Chickpeas, when you buy them, are cooked already, so the cooking time is only important to roast the skin of the salty snack, or caramelise the sweet one’s.

Roasted chickpeas recipes.
Roasted chickpea recipes.

Done! I hope you enjoy my two roasted chickpea recipes.

Roasted Chickpea Recipes: one sweet and one savory

Roasted Chickpea Recipes: one sweet and one savory

Ingredients

    FOR THE SAVOURY VARIANT:
  • 1 can chickpeas (250 g drained)
  • 1 table spoon paprika or smoked paprika
  • a tea spoon of dried garlic powder
  • 1/2 tea spoon cumin
  • salt
  • pepper
  • 3 table spoons olive oil
  • FOR THE SWEET ONE:
  • 1 can chickpeas (250g drained)
  • 1 table spoon cinnamon
  • 2 table spoons brown sugar
  • 1 tea spoon cardamom
  • olive oil
  • pinch of salt

Instructions

  1. Preheat oven to 200°C.
  2. Drain chickpeas.
  3. Using a paper towel, drain as much aquafaba from the chickpeas as possible. Just spread the paper towels, put on the peas and pat them dry.
  4. For the sweet variant:
  5. combine sugar, cinnamon, cardamom, and olive oil, and stir very well.
  6. Add a small pinch of salt.
  7. For the salty snack:
  8. Combine, paprika or smoked paprika, dried garlic powder, cumin, salt, pepper and olive oil. Again, stir well.
  9. Pour the sauce, whichever you chose, over chickpeas.
  10. Make sure all of the little peas are coated or they won't roast evenly.
  11. Line a baking tin with some parchment paper and spread the chickpeas all over it.
  12. Place he tray into the oven for around 20 minutes.
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