chickpeas recipe

Make these crunchy chickpeas for an easy, healthy, flavor-packed snack! Salt and olive oil is all you need for the roasted chickpeas, but if you want to jazz them up, add some spices or seasoning as soon as they're out of the oven!

Crunchy Roasted Chickpeas

chickpeas

Extra virgin olive oil,

Kosher salt

Seasoning of your choice,

 Drain and dry chickpeas very well.  Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on  a large baking sheet lined with paper towel for a while.)

Heat the oven to 400 degrees F and position a rack right in the middle.

Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.

Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don&#39;t rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that&#39;s when they&#39;re ready.

Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used  za&#39;atar, sumac, and harissa blend  (up to 2 tsp each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)

https://content.jwplatform.com/videos/e04cXt3o.mp4

Healthy weeknight dinners don't get much simpler than this. Packed with fibre and protein, this romesco chickpea recipe is a winner.

Lunch Box: Romesco Chickpeas

Garlic Clove

Cherry Tomatoes

Smoked Paprika

Chickpeas

Feta

Parsley

Chilli Flakes

Jarred Red Pepper

Almond

Red Chilli

Lemon

Peel and finely slice the garlic. Halve all the cherry tomatoes. Heat 1/4 of the olive oil in a large frying pan over a medium heat, add the garlic and smoked paprika and cook for 2 mins, stirring regularly. Add the chickpeas, along with the water from the jar, and stir to combine.

Add the cherry tomatoes, then cover with a lid and cook for 10 mins.

Meanwhile, add most of the roasted almonds, the rest of the olive oil, and the other ingredients for the sauce into a blender. Season with plenty of salt and pepper and blitz into a smooth sauce.

Stir the sauce into the chickpeas, taste and season. Spoon into bowls or meal-prep boxes, top with feta, the rest of the roasted almonds, parsley and chilli flakes. It will keep in the fridge for 3 days.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6344979712112

Top 2 chickpeas recipe recipes from across the web

The most viewed chickpeas recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crunchy Roasted Chickpeas

Lunch Box: Romesco Chickpeas

Top 2 chickpeas recipe recipes from across the web

The most viewed chickpeas recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crunchy Roasted Chickpeas

Lunch Box: Romesco Chickpeas

The most viewed chickpeas recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine