I have made these chickpeas with such enthusiasm for so long that I should have shared them with you long before. You know how much I love candied chickpeas, but this savory version is even easier to make. I frequently sprinkle them on top of loose and saucy dishes, and we sometimes eat them as a regular side dish. They are crispy and satisfying, delicious, nearly effortless to prepare, and kind of addicting. And if you have any leftovers, they also make a crave-worthy snack! I always keep a can of chickpeas in the pantry to make these when the mood strikes.
These chickpeas are especially convenient when you’re heating your oven for another purpose. 400° F works best, but up to 450° F is fine. As your oven heats, drain and rinse your chosen quantity of chickpeas. Dry them very well. Don’t try to remove the chickpea skins- any that loosen get extra crunchy and delicious in the oven.
Add the chickpeas to a baking sheet, or my personal favorite, a cast iron skillet. Drizzle the chickpeas with oil (about 2 tablespoons per 1.5 cups of chickpeas) and the seasonings of your choice. I like an herb-infused grape seed oil with sea salt and black pepper. Other delicious combinations are olive oil with salt and smoked paprika or olive oil with thyme and lemon zest. Get creative! Chickpeas in chicken fat, which I have tried before, are a bit too decadent. Shake the chickpeas around so they are evenly coated.
Roast the chickpeas for 20-30 minutes, shaking them around about half way through and then again every 5 to 10 minutes later. The cook time will depend on your oven’s temperature, but the chickpeas are done when they are golden brown in spots and make a scratching sound on your pan when you shake them. I prefer taking the chickpeas out of the oven while they still have a little bit of softness to them so that they have crispy outsides and chewy centers. Crispy all the way through is pretty good too, though more as a snack than a side dish.
You could finish the chickpeas with additional seasonings, like fresh herbs, lemon juice, or other mix ins. I can’t wait to hear about the combinations you come up with. These chickpeas are so simple to make, you should seize the opportunity to experiment deliciously!
- Chickpeas- 14 ounces
- Oil- 2 tablespoons
- Salt and pepper
- Optional herbs, spices, etc.