Roasted chickpeas have changed my world. They are the perfect snack for movie-time or a car ride. Some recipes are more involved than others as they typically require a roasting time of approximately 45 minutes and involve removing the pan from the oven a few times to give them a toss so they crisp up evenly. (I’ve been making mine while cleaning the kitchen and doing dishes, so I’m always near the oven.)
Chickpeas, or garbanzo beans, are clever little fellows. They prove to be very filling due to their protein content but are low in fat and low in cholesterol (as in zero grams). I would recommend one can per hungry muncher, especially if using them as a movie time snack in place of popcorn, for example. However, you could get away with one can if you’ll simply be accessorizing your salads through the week.
The most important piece of advice I received from a friend: Do Not Refrigerate Them! Unless you like mushy flavored chickpeas, do not put them in the fridge! Simply seal them in an airtight bag or container and leave them in your pantry up to four days.
For my first roasted chickpea endeavor, I was really in the mood for an Asian flare. I picked a recipe which used soy sauce, sesame oil and sesame seeds. (I didn’t have sesame seeds though, so I couldn’t use them.) This is the recipe, created by The Two Bite Club, that changed my world! Like I said, it is a bit involved, but so worth it in the end.
Sesame Garlic Roasted Chickpeas (from The Two Bite Club)
- Two 16-ounce cans of chickpeas
- 1 Tablespoon olive oil
- 1 Tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 teaspoons sesame seeds
- 1 teaspoon soy sauce
- Preheat your oven to 375 degrees.
- Drain and rinse chickpeas and dry them off with paper towels, Pick out the outer shells the come off.
- Roast for 10 minutes, then stir them around with a spatula.
- Roast for 10 more minutes. Remove from the oven and drizzle olive oil and sesame oil, then sprinkle with salt and garlic powder. Stir until evenly coated with the oil and seasonings.
- Roast for 10 more minutes. Remove from the oven and sprinkle with the sesame seeds; stir to coat the seeds with oil and seasonings.
- Roast for the last 10 minutes. Turn off the oven and crack the oven door. Let the chickpeas sit on the pan in the oven for 30 minutes.
- Just before serving, add a few dashes of soy sauce over the top of the chickpeas.
See full recipe and more delicious recipes from Two Bite Club: http://www.thetwobiteclub.com/2014/05/sesame-garlic-roasted-chickpeas.html