crunchy chickpeas

The secret to getting them extra crispy is to dry roast them first, and then season them at the last minute. This is an easy to make, healthy, vegan, 5 ingredient snack that everyone will love.&nbsp;

Crispy Crunchy Roasted Chickpeas

19 ounces can chickpeas, (drained and rinsed)

olive oil

chili powder

thyme leaves

salt

Preheat your oven to 375F (190C).

Spread the chickpeas in a single layer on a baking sheet. It&#x27;s ok if they are still a bit wet, they will dry out in the oven. Bake 30 minutes, stopping to shake the pan every now and then. *Make sure you do shake the pan once or twice when the chickpeas are baking, this helps them dry out properly and get crispy.

Remove the chickpeas from the oven and carefully add the hot chickpeas to a bowl along with the olive oil, chili powder, thyme, and salt. Toss well to coat the chickpeas evenly.&nbsp;Spread the seasoned chickpeas back onto the baking sheet and return to the oven for another 10 to 15 minutes until they are golden and crispy. Remove from the oven and let cool a bit before enjoying. You can snack on them still warm, or completely cooled.

Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt

Spicy Roasted Chickpeas Recipe by Tasty

oz chickpeas, 1 can, drained and rinsed

cumin

cayenne pepper

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Tasty

Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they’ll be!

In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.

Spread chickpeas out on a parchment paper-lined baking sheet.

Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.

https://vid.tasty.co/output/32974/mp4_640x640/1495830499

These roasted sweet potatoes and chickpeas are cooked on a sheet pan until tender and tossed in coconut milk and lime dressing. An easy dinner

Roasted Sweet Potatoes and Chickpeas

sweet potatoes

extra-virgin olive oil (plus more for serving (optional))

(1 oz) shallot (thinly sliced)

brown sugar

Kosher salt

black pepper

cinnamon sticks

thyme

tomato paste

garam masala or curry powder

cayenne pepper (optional)

(15-ounce) cans chickpeas

coconut milk

lime juice (or more to taste)

red onion

(1/2 oz) chopped fresh cilantro leaves and tender stems

Preheat

Season

In a medium bowl, toss together the sweet potatoes or squash, 1 tablespoon of the olive oil, the shallot, brown sugar, a large pinch of salt, and the black pepper.

Bake

On a large rimmed baking sheet, spread the sweet potatoes in an even layer. Tuck the cinnamon sticks and thyme sprigs around the potatoes. Roast the potatoes until soft and cooked through, tossing them once or twice, about 30 minutes.

Combine

While the sweet potatoes are baking, in the same bowl you used for the potatoes (you don’t need to wash it), whisk together the tomato paste, garam masala, cayenne if using, 1 1/2 tablespoons of the olive oil, and 3/4 teaspoon salt. Fold in the chickpeas or beans until evenly coated.

Heat

When the sweet potatoes have baked for 30 minutes, crank the oven temperature to 400°F (200°C).

Roast

Add the chickpeas to the baking sheet, scattering them around the sweet potatoes, and roast, tossing halfway through, until everything is soft and caramelized, 15 to 20 minutes. Remove from the oven.

In a small bowl, whisk together the coconut milk, lime juice, and the remaining 1 tablespoon olive oil.

Toss

Using tongs, pluck the thyme sprigs and cinnamon sticks from the sheet pan and discard them. Sprinkle the red onion and cilantro over the chickpeas and sweet potatoes, and drizzle everything with the coconut milk mixture. Toss well and season to taste, adding more salt and lime juice as needed.☞TESTER TIP: If you're planning on saving some for leftovers, drizzle the dressing over your plated portions and save the remaining dressing and potatoes separately.

Serve

Drizzle with more olive oil, if you’d like, and serve.

Sautéed Chickpea Recipes are the simplest way to make pan fried chickpeas. A classic staple that’s budget-friendly and easy to prepare.

Sautéed Chickpea Recipes

tbsp Olive Oil

½ tbsp Garlic Powder

Paprika

tsp Ground Turmeric

Salt

⅛ tsp Black Pepper

Lemon

Parsley

Open canned chickpeas, rinse under running water then dry on a clean kitchen towel. Heat olive oil in a skillet/frying pan on medium heat.

Add chickpeas and sauteed until it turns golden crispy on the surface. Before adding the spices, turn the heat to very low to prevent spices burnt. Add ground turmeric, paprika, garlic powder, and salt. Mix until chickpeas are well coated (no more than 2-3 minutes to avoid burning the spices). .

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