Roasted chickpeas are a perfect snack when you crave something salty but don't want to be tempted by the unhealthy bag of fries. Chickpeas have a light nutty flavor and go well with many types of spices. There are two techniques for roasting them: a quick method on the stove and a slower method in the oven. Read on to learn both modes.
Ingrediants
In the pan
- 300 g of cooked chickpeas
- 2 tablespoons of coconut or olive oil
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of cumin
- 1/2 teaspoon of smoked paprika
- Salt and Pepper To Taste.
Baked
- 300 g of cooked chickpeas
- 2 tablespoons of olive or coconut oil
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of cumin
- 1/2 teaspoon of smoked paprika
- Salt and Pepper To Taste.
Steps
Method 1 of 2: Pan-fried
Step 1. Rinse the chickpeas
If you take canned ones, drain the liquid and rinse them well under running water. In this way, you eliminate the aroma of the preservative and the final result will be a better taste. The best way to proceed is to put the chickpeas in a colander and wash them under running cold water until they stop generating foam.
If you decide to cook chickpeas from scratch, you will need to soak them overnight to soften them sufficiently. After this operation, drain the water, add fresh and cook the chickpeas by simmering them until they become soft. They are now ready to roast
Step 2. Dry the chickpeas
Use kitchen paper to get rid of any residual water. This way they will be crunchy and not soft after roasting.
Step 3. Heat the oil
Pour the coconut or olive oil into a deep frying pan and heat it over medium heat. Wait for it to warm up.
Step 4. Add the chickpeas
Pour them into the oil and mix them with a wooden spoon until they are well covered with oil.
Step 5. Add the spices
Mix the turmeric, cumin and paprika in a bowl until well blended and then sprinkle the chickpeas. Mix the legumes well to make sure they are well coated with spices.
Step 6. Reduce the heat and brown the chickpeas
Cook them slowly over low heat on one side and after 5 minutes stir them. Continue like this for another 15-20 minutes.
Step 7. Season with salt and pepper
Pour the chickpeas into a bowl and season them to taste. Bring them to the table immediately for a tasty snack with your friends, or add them to the salad.
Method 2 of 2: Baked
Step 1. Preheat the oven to 190 ° C
Step 2. Cover a medium sized baking sheet with aluminum foil
Step 3. Rinse the chickpeas
If you are using canned ones, discard the preservative liquid and rinse them in a colander. This eliminates the flavor of the preservative and improves the final result.
If you are cooking dried chickpeas, let them soak overnight to soften them. Then drain them. Cover them with fresh water and simmer until soft. Drain and rinse them, now they are ready to be roasted
Step 4. Dry the legumes
Use kitchen paper and make sure you get rid of any water so they become crunchy and not soft.
Step 5. Sprinkle the chickpeas with spices and oil
Put them in a bowl and add the oil, turmeric, cumin and smoked paprika (if you use coconut oil, melt it first). Use a spoon and mix the ingredients well to even out the mixture.
Step 6. Arrange the chickpeas on the baking sheet
Make sure they are in a single layer so they will cook evenly.
Step 7. Bake for 30 minutes
After the first 15, mix the chickpeas so they cook on all sides. Make sure they don't get too dark, in which case reduce the oven heat to 160 ° C.
Step 8. Season them with salt and pepper
When they are golden brown and crunchy, remove them from the oven and pour them into a bowl. Add salt and pepper according to your taste; now they are ready to be served as a tasty snack. The taste is best when eaten while still hot.
Advice
- Adjust the oven temperature and cooking times as you like.
- Experiment with other spices, such as rosemary, cayenne pepper or dried oregano.
