How do you cook with chickpeas? I honestly don’t know.
Or garbanzo beans???? They are also a mystery. (Ha. Ha.)
I swear if I were ever in a cooking competition and they revealed the next challenge as make something – anything! with chickpeas, I would have to quit right there. Hands thrown in the air, apron tossed dramatically into the audience, exit, pursued by a bear (‘cause it’s winter now, get it, get it? Shakespeare joke, anyone?)
It doesn’t help that Pinterest has lately been beating me over the head with five million ‘BEST RECIPE EVER’ chickpea recipe promises for a while. (Is that a hint? Should I be eating healthier? Go vegan? WHAT ARE YOU TRYING TO TELL ME PINTEREST) So I gave in. Following this recipe from Made From Pinterest, I tried… a chickpea recipe.
Don’t get me wrong, I love me some hummus, but I truly doubted that these mushy things could turn out crispy, much less delicious.
Boy was I wrong.
It turns out that you can coat these puppies with anything you want, really. I’ve seen recipes for just about everything out there, including chocolate dipped (WHY), but you really can’t fault me for just wanting to smother them with garlic.
So smother I did.
And it turns out that when they’re hot and crispy, coated in a thin sheen of olive oil, garlic powder all clumped to the side with a smattering of whatever I feverishly dug out of the spice cupboard, dang they are SO delicious!
And EASY. That’s the best part. I mean, they’re best hot, but you can make a bunch and then just carry them around in your pockets for the rest of the day, nibbling away. (You mean you don’t keep emergency snacks in your pockets? I don’t know if we can be friends.)
First step, open a can of these round golden beauties and drain ‘em.
Set them out flat on a couple pieces of paper towel for half an hour so that they dry. This will help make them crispy!
Toss them in a bowl and coat them with oil. Then spread them out on a tin-foil covered baking sheet.
Put your pan in the oven and wait. While that’s going, mix up your herbs/spices.
I have to honestly say that there was almost no anticipation for this recipe. Do you know what chickpeas smell like when they’re baking? Almost nothing. For serious. There was very little drooling or staring through the little window. The flavour comes later, I promise you.
When they’re done in the oven, pull them out and marvel at how beautifully golden brown they are:
(You see those dark ones on the edge? Yeah? Those are the BEST ONES)
While they’re still hot, toss everything in a bowl, your chickpeas and spices, and give ‘em a stir. Add a little more oil if necessary to facilitate spice/chickpea adhesion.
Now eat one.
Feel it. They’re so crispy and crunchy and packed with all those flavours you just tossed on…
- 1 30 oz can of chickpeas (garbanzo beans)
- 1 Tbsp garlic powder
- 2 Tbsp oil
- OPTIONAL: 1/2 tsp each onion powder , cilantro and cumin
- Splash of lemon juice
Drain the can of chickpeas, and spread them out evenly on a sheet of paper towel. Let dry for about 1/2 an hour.
Preheat oven to 450°.
Toss chickpeas with the olive oil, and spread on a tin-foil covered baking sheet.
Roast in the oven for about 30-35 minutes, or until all chickpeas are cooked through and crispy.
While they're still hot, add the garlic, onion powder, cilantro and cumin, and the splash of lemon juice. Mix until they're completely coated. If necessary, add a little more oil to facilitate sticking.