Do you fancy a tasty and healthy snack in front of the TV? No problem, you can easily make these crunchy roasted chickpeas yourself. They are tasty and healthy and you can season them to your own taste. Think about the seasoning of your favorite chips, and this will be twice as tasty.
Crunchy roasted chickpeas
Ingredients
- 240 gram chickpeas 1 can
- 1 tablespoon plain flour
- 1 tablespoon olive oil
- salt
- smoked paprika powder
- cayenne pepper
- chili flakes
Instructions
The preparations
- Open the can of chickpeas and pour them into a sieve. Rinse them well under the water and then let them drain.
- Roll them in a kitchen towel and pat them dry.
- Then place them in a bowl and sprinkle the tablespoon of flour on top. Toss them well so that they are coated with a thin layer of flour all over.
- Now add the spices. Don't be frugal with them. They will add the flavors that make you snack more. In this case I used salt, smoked paprika, chili flakes and cayenne pepper.
Roast the chickpeas in the oven
- Preheat the oven to 200°C. Grease an oven dish with a little olive oil.
- Transfer the chickpeas to the bowl. Now bake them in the oven for 15 minutes.
- Then take them out of the oven and toss them well. Place them back in the oven for another 10 minutes.
- Take them out of the oven and taste if they are crispy and seasoned enough. If not you may put them back in the oven for a while or add extra seasoning.
Frying the chickpeas in a pan
- Heat a tablespoon of olive oil in a pan. Make sure it is evenly distributed over the pan.
- Then add the chickpeas to the pan. Now fry them for ten minutes on a medium heat.
- Stir them regularly so that all sides are nicely golden brown on all sides.
- Transfer them to a bowl when they are golden brown and crispy. You can add additional seasoning if desired.
Nutrition
How to make crunchy roasted chickpeas
I always have a can of chickpeas at home. It is always a rescue for a quick and healthy lunch. Or even a TV snack as in this case. But you do have to take pre-cooked chickpeas from a can or jar. As dried chickpeas must first be soaked and cooked, which takes quite some time. And that of course no longer fits into the concept of a quick snack.
You can prepare these crispy roasted chickpeas in the oven as well as in the pan. Also in the Airfryer, by the way, but I prefer to stick to pan and oven. You can easily make these crispy roasted chickpeas yourself, just before your favorite television evening.
Some preparations
It all starts with a can or jar of chickpeas. But we don’t need the moisture. So we drain the chickpeas after opening the can. We also give them an extra rinse under the tap so that all the additives are washed away.
After draining the chickpeas we roll them dry in a kitchen towel. We do this carefully so that we do not crush them. They should not be dry-dry. We want them to be covered with the flour and spices afterwards.
And that is already the next step. In a bowl we sprinkle the flower and the seasoning over the chickpeas. We mix everything well so that the chickpeas are completely covered with a thin layer of flour and seasoning.
With that, we are already ready with the preparations. So now we only need to roast them crispy. For that we have two options here: baking them in the oven or frying them in a pan. I will describe both here.
Oven roasted crispy chickpeas
First of all, we turn on the oven to preheat to 200°C. Meanwhile, we grease an oven dish with a little bit of olive oil. Then we transfer the flour and spices covered chickpeas into the baking dish.
Once the oven is up to temperature, we place the dish in the oven and let the chickpeas roast for 15 minutes. Then we take them out of the oven briefly and toss them well. Then they go back in the oven for another 10 minutes.
Normally the chickpeas will be nice golden brown and crispy. Now be sure to try them! So you will immediately know whether the seasoning is to your taste. And you can add some extra seasoning if you feel like.
You can eat the crunchy roasted chickpeas lukewarm or cold. In theory you can also store them perfectly in a closed container. However, that has never happened to me.
Pan fried crunchy roasted chickpeas
Another way to make these crunchy roasted chickpeas is to pan fry them in a pan. This is a little faster, but you have to keep an eye on them and make sure they don't burn black. Depending on the size of your pan, you also have to make several batches in a row. The chickpeas must be next to each other on the pan, and not stacked.
Here too we heat a little olive oil in a pan. Make sure it is evenly distributed. Once it is warm, add the chickpeas. Then reduce the heat to medium-high and stir the chickpeas regularly. Occasionally you will see one puffing.
After about 10 minutes they will be golden brown and crispy. Now feel free to taste! When they are ready, you can take them out of the pan and add some additional spices if necessary.
Also in this case you can eat them immediately lukewarm, or let them cool down. Here too, saving is an option I've never been able to try.
About chickpeas
Chickpeas are legumes. And they are known as an ideal meat substitute in a vegetarian menu.
They have been cultivated by the people since 8000 years. They originally came from Anatolia, in what is now Turkey. But from there they quickly spread across the Mediterranean and India. In those kitchens we find the most and the best recipes with chickpeas.
Would you like to learn more about this meat substitute legume? Be sure to take a look at the following pages:
- Chickpea - Wikipedia.
- What are the benefits of chickpeas? (Medical news Today).
- Chickpeas (Garbanzo beans) (Harvard school of public health).
- 10 science-backed benefits of chickpeas (Healthline).
More surprising.chickpea
Healthy, tasty and surprising. No surprise that chickpeas appear regularly on my menu. So inspire yourself with the following recipes with chickpeas:
- vegetarian chickpea curry.
- Falafel (Dutch recipe from gerechtenweb.blog)
- Tasty lukewarm chickpea salad.
- Moroccan meatballs with chickpeas.
- Hummus with sesame paste.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
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