Roasted Chickpeas Five Ways
Roasted chickpeas are addictive … and these five DIY flavors make them even more so.
Roasted chickpeas are officially our snack of the summer. Crunchy, healthy, and satisfying, they’re super light to pack when you’re headed to the beach or the trails. They’re a great alternative to popcorn; they have less fat than roasted nuts. And here’s the best kept secret about them: You can toss them with different seasonings to suit anyone’s tastes.
In addition to the ultimate snack, this recipe gives you aquafaba: the thickened-up water that’s left over after cooking chickpeas. Aquafaba is a fab vegan substitute for eggs. Save some to make these cupcakes or this tempura!
Roasted Chickpeas Five Ways
Ingredients
Roasted Chickpeas
2 cups dried chickpeas
1/4 cup extra-virgin olive oil
1/2 tsp sea salt
Lime & Sea Salt
Finely grated zest from 1 lime
1/2 tsp sea salt
2 whole green onions, thinly sliced
Tex-Mex Spice
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp cayenne
1 Tbsp minced fresh cilantro
Salty & Sweet
1 tsp cane sugar
1 tsp cinnamon
1/2 tsp sea salt
Curried
1 tsp curry powder
1 tsp ground cumin
1 tsp paprika
1/4 tsp sea salt
Herbed Garlic
2 tsp minced fresh rosemary
1 tsp finely grated lemon zest
1/2 tsp garlic powder
Nutrition
Per serving:
- cup serving: 69 calories4
- protein3g
- fat3g
- carbs9g
- sugar2g
- fiber1g
- sodium <212mg
Directions
01
- Place dried chickpeas in large colander. Sort through them and remove any tiny pebbles or other debris. Rinse under cold running water and place in large, heavy saucepan with 3 times their volume of cold water. Bring to a gentle boil, then remove saucepan from heat and let beans soak, uncovered, for no more than 2 hours. Soaking beans for too long causes them to ferment, which affects flavor and digestibility.
- Once chickpeas have soaked for the recommended time, drain well and return to large saucepan. Cover with several inches of cold water and bring to a boil. Gently boil for 1 hour, or until chickpeas are still slightly firm but have the desired tenderness. Drain and spread out on 2 baking sheets lined with kitchen towels.
- Thoroughly blot dry with paper towels or kitchen cloths. (You want chickpeas to be fully dried or they will not crisp properly during baking.) Transfer to large bowl and rub with olive oil. Stir in salt and evenly divide between 2 greased baking sheets. Spread chickpeas out in even layer on each baking sheet.
- Preheat oven to 400 F. Bake chickpeas for 40 minutes, or until golden, dry, and crispy, shaking pans every 10 minutes and rotating halfway through baking.
- When chickpeas are done, remove from oven. Scoop out 1 cup at a time and toss with seasonings of your choice while chickpeas are still warm.
READ THIS NEXT
SEE MORE »
Tourtière AU Cerf
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
Artichauts en Barigoule
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de Canut
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.