Chickpeas seem to be a favorite ingredient these days. I’ve been seeing them tossed in pasta, added to salads, and given major flavor boosts with the addition of spices. Growing up, chickpeas were pretty basic. Sometimes my mom would open a can and throw them into a simple salad. Other than that, they were a pretty foreign ingredient.
I was reading Bobby Flay’s new cookbook, Bobby Flay Fit, recently and I came across a kale salad with roasted chickpeas. I’d never tried roasting chickpeas, but roasting is one of my favorite ways to add flavor, so I thought I would give it a try. I’m really glad I did! Roasted chickpeas have become one of my favorite snacks.
Chickpeas are a blank canvas, so you can easily add your favorite flavors. They get so crispy and delicious roasted in the oven that they become easily addicting. Think potato chip addicting, but from a snack that makes you feel a little better after eating it.
One of my favorite flavors for roasted chickpeas comes from a play off hot peanuts. I love hot peanuts, but nuts can be a migraine inducer for me, so I try to stay away from them. Enter chickpeas. They are spicy from the ground cayenne, a little garlicky, and smokey from using ancho chili powder. They are addicting.
Chickpeas roasted until crispy and spiced with ancho chili, garlic, and cayenne
Adapted from Bobby Flay Fit
- 1 can chickpeas, drained and rinsed
- 1 tablespoon neutral oil (I use avocado, but canola or vegetable oil works too)
- 1 ½ teaspoon ancho chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne
- ½ teaspoon kosher salt
- Preheat the oven to 400 degrees; meanwhile, heat the oil in a skillet over medium high heat
- Once the oil is heated, add the chickpeas
- Add in all spices, including the salt; toss chickpeas to coat
- Continue to cook chickpeas in the skillet for about 2 minutes
- Spread the chickpeas out on a sheet pan lined with parchment paper
- Roast in the oven for 20 minutes, turning halfway through
- Let cool then store in an airtight container in the fridge
Paprika and Coriander: replace all spices in the recipe above (except salt) with 1 teaspoon of paprika and ½ teaspoon of ground coriander.
Oregano and Aleppo: replace the neutral oil with 1 tablespoon of olive oil (California Olive Ranch is my favorite). Replace all spices in the recipe above (except salt) with 2 teaspoons oregano (I prefer Mediterranean oregano) and ¾ teaspoon Aleppo pepper. Aleppo doesn’t have a ton of heat behind it, but if you are worried about the heat level I would start with ¼ teaspoon and work up from there.
- Category: Snacks
Keywords: chickpeas, spice, ancho chili, garlic, cayenne pepper