For a few years now, my family has (mostly) done away with processed foods. Back when we started this journey, a friend asked me what I did when I craved chips. So I told her, “Well, I never crave chips”. Hahaha! Who am I kidding? I grew up in the 80s. We ate chips in copious amounts without any health considerations as much as we used hairspray without any environmental considerations. Of course, I crave chips.
So I made her a jar of these roasted chickpeas, flavoured them with chili powder and lime (just the way she would like them) and handed it to her with a label saying “chips”. That evening, she called, asking for the recipe.
By now, I am sure everyone has seen the recipe for these homemade roasted chickpeas. But mine is different. I start with dried chickpeas. No cans here. You may think that using canned chickpeas may be more convenient but it is a lot more expensive than starting with the dried version. Plus, no hidden salt or other crap from a can. Just 100% chickpeas.
I am probably down to 2 readers now cause let’s face it, no one likes to boil chickpeas for hours on end waiting for them to cook. But my friends, you two are the lucky ones, cause I promise there is none of that here.
Only 3 easy steps: soak, microwave and roast. Done.
So much cheaper than a bag of chips and cheaper than using canned chickpeas.
And all the nutrition of chickpeas.
Beware though, these are highly addictive!
The Easiest and Cheapest Roasted Chickpeas Recipe Ever
- 300 g (about 1 1/2 cups) dried chickpeas (garbanzo beans)
- 3 tbsp olive oil
- 1 tsp salt
- Wash and soak chickpeas overnight or at least 6-8 hours. Be sure to use a large bowl and at least 4 cups of water for soaking.
- Once the chickpeas have soaked, rinse and strain them. Put them in a glass bowl and microwave on high for 5 minutes.
- Remove from microwave and using a slotted spoon (cause we don’t want any of the water that may have accumulated) put chickpeas on a large plate (or use two plates) lined with a clean tea towel or paper towels.
- Let the chickpeas sit for awhile. We want the towels to absorb as much water as possible and for the chickpeas to be as dry as possible. (You can pat them dry as well). When you are ready to roast, preheat the oven to 375°F. I use the convection roast setting of my oven.
- Transfer chickpeas to a large bowl and toss with oil. Spread them out onto a baking dish. Be sure to use a baking dish that is sufficiently large enough so the chickpeas can be placed in a single layer (a rimmed cookie sheet works well).
- Roast for 10 minutes then rotate the baking dish (for even roasting) and roast for another 10 minutes. Repeat this for another set of 3 minutes and then in sets of 1 minute until the chickpeas are golden brown and crisp. It is important to check often after the 25 minute mark as they can go from perfectly golden brown to burnt very quickly. It takes me a total of 30 minutes for the whole roasting process. See the tip below for extra crispiness.
- Remove from oven and place in a dry bowl, toss with 1 tsp salt. Let cool completely before storing in an airtight container. If they have been well roasted and stored in a dry location (no moisture remaining), they can keep for months.
You can replace the 1 tsp of salt for other flavours. Here as some ideas:
- 1 tbsp maple syrup (or brown sugar or honey) and 1/2 tsp cinnamon
- 1/4 tsp chili powder and lime (add lime to only the portion you plan to eat as it may not store for long with added moisture)
- 1/2 tsp cumin powder and 1 tsp salt
- 1/2 tsp cumin powder, 3/4 tsp salt and 1/4 sugar
- 1 tsp smoked paprika
- or whatever your taste buds desire!
In each case, add the flavouring after the chickpeas are roasted but while they are piping hot straight out of the oven.
For extra crispy chickpeas, you can place them back in the turned off but hot oven for a few more minutes.