Makes 7 cups (1.75 L) roasted chickpeas.
Roasted chickpeas are perfect for snacking—and you can toss them with different seasonings to suit anyone’s tastes. Crunchy, healthy, and satisfying, they’re a great alternative to popcorn! And they have less fat than toasted nuts. Grab a bag to-go and hit the boardwalk or the trails.
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 three 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 flavour and digestibility.
Once beans 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 theyu2019re still slightly firm but have the desired tenderness. Drain and spread out on a couple of baking sheets lined with kitchen towels.
Thoroughly blot dry with paper towels or kitchen cloths. (You want them to be fully dried or they will not crisp properly during baking.) Transfer to large bowl and rub chickpeas with olive oil. Stir in salt and evenly divide between 2 greased baking sheets. Spread each out in even layers.
Preheat oven to 400 F (200 C). Place baking sheets in oven and bake for 40 minutes, 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 (250 mL) at a time and toss with seasonings of your choice while chickpeas are still warm.
This recipe is part of the Street Food Chic collection.
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