Roasted Chickpeas 2 Ways
Discover the delightful world of roasted chickpeas – a crunchy and versatile addition to many of your dishes. They have proven to be the perfect alternative to croutons in classic salads and a complementary addition to power bowls brimming with fresh veggies. But that’s not all – they can be seasoned to taste and transformed into a delectable spicy snack or a sweet treat.
Embrace this simple yet satisfying method of roasting chickpeas as a valuable tool in your culinary arsenal. Legumes, like beans and lentils, are not only nutrient-dense but also budget-friendly, making them a staple with remarkable potential in the kitchen. These recipes truly showcase that versatility – classic flavors that perfectly enhance our Kale Salad, or spicy and sweet like the Mexican Chocolate Chickpea Snacks we’re excited to share next.
Not only are they irresistibly delicious, but they also pack a nutritional punch. Legumes like chickpeas are a fantastic example of a whole food – bringing plant-based protein and fiber to the table. Roasting chickpeas is a simple yet satisfying method that opens up a world of culinary possibilities. Whether you savor them as a standalone snack, toss them into salads, or use them as a crunchy topping for soups and bowls, our roasted chickpeas will undoubtedly become a go-to in your weekly routine, promoting a healthier and more fiber-rich diet. So, why not give it a try? Whether you’re a cooking novice or an experienced chef, these savory roasted chickpeas will become a go-to in your kitchen. Embrace the goodness of whole foods and indulge in this tasty treat today!
Savory Roasted Chickpeas
Prep Time: 5 minutes Cook Time: 45 minutes Yield: 4 servings Serving Size: ¼ cup
Ingredients:
- 1 15-ounce can chickpeas (no salt added)
- ½ tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Directions:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper
- Rinse the chickpeas thoroughly in a colander until they are no longer foamy and the water runs clear. Drain thoroughly. Spread the chickpeas out on a clean towel and rub them to dry as much as possible, removing any loose skins.
- Transfer the chickpeas to a large mixing bowl. Drizzle evenly with olive oil, then sprinkle on the smoked paprika, garlic powder, salt, and black pepper. Gently toss until evenly coated.
- Spread the chickpeas out in an even layer on the prepared baking sheet. Bake for 45 minutes, pausing to shake the pan briefly at the 15- and 30-minute mark, or until the chickpeas feel dry and crispy to the touch.
- Serve immediately, or store in a jar or bowl uncovered (or lightly covered with a thin kitchen towel or paper towel) at room temperature for up to 3 days.
This delightful snack can be enjoyed immediately alone or as part of a unique snack mix. We’re trying it with pistachios and dried cherries – a simple, delicious, and flavor-packed combination that’s sure to please!
Remember, there’s no rush to finish it all in one go. Store your roasted chickpeas in a jar or bowl at room temperature for up to 3 days. No need to cover them tightly; a gentle kitchen towel or paper towel will do the trick.
So, take a moment to enjoy these tasty roasted chickpeas and have fun experimenting with different mix-ins and serving ideas. Happy snacking!
Nutrition Facts:
If using this recipe in your personalized ATNG meal plan, 1 protein and 1 starch serving.
Spicy Roasted Chickpeas with Chocolate Drizzle
Prep Time: 5 minutes Cook Time: 45 minutes Yield: 4 servings Serving Size: ¼ cup
Ingredients:
- 1 15-ounce can chickpeas (no salt added)
- 2 tbsp. cinnamon
- 1 tsp cayenne pepper (adjust to taste for desired spice level)
- 1 tbsp. ground ginger
- ½ tbsp. olive oil
- ¼ 60-65% dark chocolate bar
Directions:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Rinse the chickpeas thoroughly in a colander until they are no longer foamy and the water runs clear. Drain thoroughly. Spread the chickpeas out on a clean towel and rub them to dry as much as possible, removing any loose skins.
- Transfer the chickpeas to a large mixing bowl.
- Drizzle olive oil over the chickpeas and toss to ensure even coating.
- Add the mixed spices (cinnamon, cayenne pepper, and ground ginger) to the chickpeas and toss until evenly coated with the spice mixture.
- Spread the chickpeas out in an even layer on the prepared baking sheet. Bake for 45 minutes, shaking the pan briefly at the 15- and 30-minute marks, until chickpeas feel dry and crispy to the touch.
- While the chickpeas bake, melt the chocolate:
– Chop the chocolate bar into small pieces.
Option 1 – Place chocolate in a resealable plastic sandwich bag (or 2 for added protection) and submerge it in hot (not boiling) water until melted.
Option 2 – Microwave chopped chocolate in a microwave-safe bowl at 70% power for 1 minute, stir, then continue in 30-second increments, stirring frequently until fully melted. - Once the chickpeas are done baking and have cooled, drizzle the melted chocolate as desired over them using a small hole cut in the corner of the bag (use scissors) or a fork for freehand drizzling.
To ensure that the roasted chickpeas with chocolate drizzle are stored safely and maintain their taste and texture, follow these guidelines:
- *Initial Cooling:* Allow the roasted chickpeas to cool completely before drizzling them with chocolate. This helps prevent excess moisture from building up and ensuring the roasted chickpeas are as dry as possible. Excess moisture can affect the texture and cause the chocolate to seize or become less stable.
- *Chocolate Hardening:* Allow the chocolate drizzle to harden completely before attempting to store the chickpeas. This can take some time, especially if the room is warm. You can speed up the process by placing the chickpeas in the refrigerator for a short while. Extended refrigeration is not recommended – the cold and moisture in the refrigerator can cause the chocolate to become dull and sticky.
- *Storage Container:* Store the roasted chickpeas in an airtight container. It’s recommended to line the bottom of the container with parchment paper or wax paper to prevent sticking. Store the container in a cool, dry place away from direct sunlight and heat sources. Ideally, keep the container at room temperature or slightly cooler.
- *Layering:* If you’re storing multiple layers of chickpeas, consider placing parchment paper between the layers to prevent them from sticking together and to protect the chocolate drizzle.
- *Use within a Few Days:* Chocolate drizzled chickpeas are best consumed within a few days to maintain their texture and flavor. The longer they are stored, the more likely the chocolate drizzle might become sticky or lose its appeal.
Freezing Consideration: While freezing can extend the shelf life, chocolate can develop a white powdery coating (chocolate bloom) when it thaws. If you decide to freeze the chickpeas, place them in a freezer-safe container with parchment paper between layers and consume them within a reasonable time after thawing.
Remember that the quality and taste of the roasted chickpeas with chocolate drizzle are best when consumed shortly after preparation. It’s important to strike a balance between enjoying them while they’re fresh and ensuring they’re stored in the best possible conditions.
Tips and tricks:
- Different flavors of chickpeas: cinnamon and sugar, ginger and turmeric, lime and black pepper, italian, ranch, BBQ
- Smoky BBQ: Smoked paprika, cumin, garlic powder, and a touch of brown sugar or maple syrup for sweetness.
- Toss with roasted nuts and dried fruit for another satisfying trail mix
- Lemon Herb: Lemon zest, dried thyme, rosemary, and a pinch of black pepper for a refreshing and aromatic taste.
- Serve on top of a salad or for a refreshing and light snack: with cucumber slices and yogurt dip.
- Curry Spice: Curry powder, turmeric, ginger, and a dash of cayenne pepper for a warm and flavorful kick.
- Combine with toasted coconut chips for an exotic and crunchy snack.
- Garlic Parmesan: Garlic powder, grated parmesan cheese, dried oregano, and a pinch of salt for a savory and cheesy delight.
- Another great salad topper, or create a Mediterranean-inspired snack board with olives, hummus, pita bread, and fresh veggies.
- Spicy Sriracha: Sriracha sauce, soy sauce, and a sprinkle of sesame seeds for a bold and zesty treat.
- Edamame and Chickpea Salad: Combine with steamed edamame, sliced cucumbers, shredded carrots, and a sesame-ginger dressing.
- Stir-Fry Topping: Sprinkle over a vegetable stir-fry just before serving to add a crunchy texture and bold flavor to the dish. They go especially well with broccoli, snap peas, bell peppers, and baby corn.
- Smoky BBQ: Smoked paprika, cumin, garlic powder, and a touch of brown sugar or maple syrup for sweetness.
Nutrition Facts:
If using this recipe in your personalized ATNG meal plan, 1 protein and 1 starch serving.
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