Tuesday, May 28, 2013


The Roasted Chickpea Three-Way

This past weekend in the New York Times Magazine, Mark Bittman asks, “What Can’t You Make with Chickpeas?”  He has a point: Is there anything chickpeas can’t do? We know around here that, through witchcraft, chickpeas can transform into cookies. They can also turn into cake, brownies, sweet or savory muffins, crackers, socca, and even this weird, creamy, magical concoction called hummus.

So, can we have our chickpeas and eat them, too? Can chickpeas really have it all? And, most importantly: do we have room for more? The answer is almost certainly yes, yes, and yes. 

Roasted chickpeas are a simple, healthy, delicious snack. I know from the Ask a Glutton comments thread that a lot of you make them already. There are plenty of recipes out there – even Martha has her version. I’ve tested out too many methods, and I've found that dry-roasting, and then tossing the chickpeas in seasoning for the last few minutes works best for me.  Olive oil burns at high temperatures, but with sloooooow dry-roasting, the chickpeas get fabulously crunchy without getting charred, and the seasoning still has time at the very end to absorb and caramelize. Eat THIS, Mark Bittman. 

Maple-Coconut Roasted Chickpeas

1 ½ cups chickpeas (or one 15 oz. can, well drained)
1 tablespoon extra virgin olive oil
2 tablespoons maple syrup
¼ cup unsweetened shredded coconut
1/8 teaspoon sea salt 

Sriracha-Lime Roasted Chickpeas

1 ½ cups chickpeas
1 tablespoon extra virgin olive oil
½-1 tablespoon Sriracha (depending on how much heat you like!)
1 teaspoon lime juice
¼ teaspoon sweet paprika
¼ teaspoon sea salt

Honey-Cinnamon-Ginger Roasted Chickpeas

1 ½ cups chickpeas
1 tablespoon extra virgin olive oil
2 tablespoons honey
1 teaspoon cinnamon
½ teaspoon ground ginger
pinch of nutmeg
1/8 teaspoon sea salt 


1. Preheat oven to 400 degrees and cover a large tray with parchment paper.

2. Sandwich the chickpeas between a few sheets of paper towels and blot them dry. You’ll need more paper towels than you think – the drier, the crunchier!

3. Spread out the chickpeas on the parchment paper, and remove any of the skins that easily pop off since these can burn. Then, place the tray in the oven to dry-roast for 45 minutes. Open the oven every 10 minutes or so and give the tray a little shake so that the chickpeas cook evenly. (And if, like me, you’re liable to get distracted and then suddenly smell something burning, set a timer for 10-minute intervals).

4. While they cook, prepare your choice of seasoning in a big bowl (one that has enough room to toss the chickpeas).

5. When there are about five minutes left, remove the tray from the oven, gently lift the parchment paper and slide those chickpeas right into your bowl of seasoning. Mix until well-coated.

6. Pour the chickpeas back onto the parchment and pop the tray back in the oven. Bake for the remaining five minutes. 

7. Remove, and let them cool for at least 10 minutes. Serve at room temperature. I like to store these in the freezer in a zip-lock back, and just hover by the fridge, crunching the day away.

Previously: The Carrot-Almond Breakfast Cake

Natalie Eve Garrett is an artist who likes surprises and loves olive oil. You can buy prints of her paintings here.

69 Comments / Post A Comment


Hooray! I LOVE ROASTED CHICKPEAS. The only problem, and really it's not a problem if I look at it the right way, is that I have trouble finding my off-switch when it comes to consuming roasted chickpeas.

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@stonefruit very nice!

dj pomegranate

omg sriracha lime.


Ha very good!@k


omg YES. Yes yes yes to all of these. As a Marylander, I am bound to try Old Bay roasted chickpeas- I'll try this method and report back!

Cat named Virtute

YES YES this is exactly what my kitchen needs. I actually made the Smitten Kitchen version a few months ago, but totally forgot about them. I bet those sriracha lime ones would be divine with smoked paprika instead of sweet.


I made roasted French lentils over the weekend, and OH MY GOD. Similar idea, and amazingly delicious, especially if you throw in a healthy dusting of garam masala. I could eat buckets of them.


@frigwiggin How do you make these? Do you just straight up roast uncooked lentils?



Naw, you gotta cook the lentils first! Simmer them until tender but not falling apart (I added a piece of kombu to the cooking water), and then you toss them with seasonings and olive oil and roast in the oven until dry and crunchy.


@frigwiggin Let's see...I used this recipe as a guideline and just changed the seasonings up to suit my desires, ie garlic powder and garam masala.


I may have to try these, although the only previous time I made roasted chickpeas I grabbed the pot handle without thinking and ended up with bad second degree burns all over my hand.

Related: I love legumes, but my boyfriend doesn't. So far, he's neutral on lentils and hummus and likes refried beans and the ones that come in tomato sauce in a can but finds the texture of any other bean unappealing. Any ideas for bean recipes without bean texture?


@MilesofMountains I find black beans taste really smokey and not so bean-y, they go well with rice, and if you're not vegetarian there can be bacon involved too.

This is my new username

@iceberg Mmm yes, blackbeans are a great gateway bean. I had avoided them for so long because I had it in my that they would have similar texture to kidney beans which i was not a fan of for quite some time.

Heat Signature

Timely! I am planning on making both hummus and roasted chickpeas in the very near future (like this week). Also, I made those chickpea chocolate chip cookies and have gotten my mother, step-father, and husband completely hooked on them. I'm like a female version of Johnny Appleseed, only with chickpeas instead of apple trees.

Heat Signature

@Heat Signature Jenny Chickpea, in other words.


@Heat Signature I made the cookies this past weekend and my man and I ate the ENTIRE BATCH in less than 30 minutes.


Black chickpeas also v. good. Learned about them recently. Fun, popping texture.


These sound divine -- can't wait to try them out. The question is, which kind do I make first? Can't decide!


@Scandyhoovian make 1/3 batches of EACH. muahahaha!


Doe any SF people know what Nopalito does to their chickpea snacks? I assume they are coated in a 50-50 mix of magic and crack.


@martinipie This is also my understanding. Will report back if further information surfaces.


@martinipie Is it possible they're deep-fried, and not just roasted? I've made/consumed a lot of roasted chickpeas at home, and the Nopalito ones are just...different. Better. Probably fattier.


@Jinxie I assumed it was superpowered restaurant ovens doing their job, but you might be correct. They don't feel greasy enough to me but who knows. I will ask my friend who works there and end the mystery for us all!

cruel shoes

@martinipie Maybe this? http://www.7x7.com/eat-drink/secret-recipe-nopalitos-fried-garbanzo-beans


The recipe above also works with those packets of ranch dressing powder swapped out for spices. You don't even need a whole packet, about 1/3 will do.

I also put ranch dressing powder in my coffee.


@TeaCamelPyramid I might try it with those powders that you can use to flavor popcorn - white cheddar, jalepeno, etc. Could be quick and easy.

I think I will not be trying the coffee idea, although I do respect your life choices. :)


@TeaCamelPyramid I love ranch but this comment made my face go D:

(About the coffee, not about using it on chickpeas - that sounds fantastic.)

Betsy Murgatroyd

@TeaCamelPyramid I think I'll stick with trying out the butter in my coffee. Otherwise, to each their own!


At the Portsmouth Brewery in Portsmouth NH they have these for a bar snack, but mine at home never quite cook right.


@HereComesTheMetricSystem Yeah, maybe it's the oven or the brand of canned chickpeas but they always end up wonky.

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I was one of the chickpea commenters on Ask a Glutton, but now that it's all chickpea all the time, I ask advice! If I want to roast a batch and bring them into work for a snack, what's the best way to avoid yucky soggy chickpeas? No olive oil? Dry before ziplocking?


I made some this weekend and I left them out on the pan I roasted them on to cool completely before popping them in a Ziploc container and refrigerating them. I've found that this keeps condensation from making them soggy. THe texture isn't quite as crunchy as when they first come out of the oven, but they are amazing. I've been eating them with scrambled eggs for breakfast every morning!

P.S. to everyone, roasted chickpeas are incredible alongside scrambled eggs.

Neve Garrett

@robotosaur Dry-roasting is the answer! Dry-roasting, then seasoning and olive-oil-ing at the end (or even immediately after they cook), and then letting them cool down completely before zip-locking. Let me know if it works out!


@Dancercise Whoa.

RK Fire

@robotosaur I'm sorry, I'm having trouble understanding this question because roasted chickpeas have yet to survive long enough in my apt to be put away.

(My friends and I are contemplating buying bulk sizes of chickpeas from Costco or something similar..)


Yessss roasted chickpeas are a staple of my diet. Also try curried chickpeas (with curry powder and whatever other spicy spices you have on hand). Ooh and paprika!

Neve Garrett

Random: my toddler just said to me, "Mommy, what do you have on The Hairpin NOW?" OMG SHE KNOWS.

Neve Garrett

@Natalie Eve [Are there other 2 1/2 year old 'pinners out there? They should all get together! My daughter says she wants to make a YELLOW Hairpin. Btw, chickpea cookies and roasted chickpeas seem to be a big hit with the younger crowd, too.]


These sound great and I will try them!

Though I already tried and now love and can't imagine improving on the classic chickpea roasting spices: cumin + smoked paprika


Hooray! I have a couple of cans that need to get roasted STAT! This salty girl does not have parchment paper... can I get away with roasting on a naked pan??

does it need saying

@SaltyAly I am also wondering about this. Could I get away with foil?

Neve Garrett

@does it need saying @SaltyAly Yes! I find parchment paper makes this a bit easier, since you just swoosh the chickpeas off the paper and you don't hafto worry if honey or Sriracha stick to it (since you just toss it out when you're done. Best investment!) But you should be totally fine. Just spray the pan first to coat it.


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Roasted chickpeas are awesome on salad instead of croutons (savory) or glazed/pralined nuts (sweet). Just saying. (:


Longtime 'Pin fan here, I just made an account to say that I am making these Sriracha lime chickpeas RIGHT NOW! They're currently dry-roasting. I added garlic and onion powders to my sauce, because delicious.

I'll let you know how they turn out!


@Erleichda UPDATE: so good, you guys. So spicy and goooood.

Neve Garrett

@Erleichda Yaaaaaaaay!


i tried bittman's fried chickpeas saturday. and sunday. and monday. could not stop eating them. these are next.


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just made the sriracha lime ones with smoked and sweet paprika and OHMYGOD. I used some leftover cooked chickpeas instead of canned and some of them popped and exploded off the baking sheet in the oven (like popcorn, except not snackable), has anyone else experienced this? It was only like 8 or so I think...and totally worth it because this is the greatest snack ever.


Love this food, this is the kind of snack that I currently addicted to. - James Stuckey


Chick Pea NewB here. I soaked my chick peas on high in a crock pot for four hours. I feel like they are a bit mushy. What is the consistency of a perfectly soaked chick pea? Also, I baked these, and they were burning after 20 minutes (even with shaking the pan) so I had to cut down on time. What should the consistency of a roasted chick pea be? Dry all the way through? Crunch on the outside, a little soft and grainy on the inside? Mine are a little grainy. Thanks for any help!

Mohamed Zarrouki@facebook

At the Portsmouth Brewery in Portsmouth NH they have these for a bar snack, but mine at home never quite cook right. ملتقى نادي خبراء المال


At the Portsmouth Brewery in Portsmouth NH they have these for a bar snack, but mine at home never quite cook right. فوركس

Mohamed Zarrouki@facebook

Love this food, this is the kind of snack that I currently addicted to qwop
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