The Best Crispy Roasted Chickpeas

🧂 Ingredients

• 3 cups chickpeas

  home-cooked or canned
• 2 Tbsp olive oil

  or another neutral oil
• 1 Tbsp ground turmeric powder
• 1 Tbsp ground ginger powder
• 1/2 tsp cayenne pepper

  or chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• 1 First, if you’re using home-cooked chickpeas, you can follow all the steps and
  tips for cooking dried chickpeas here
  [https://www.alphafoodie.com/how-to-prep-cook-freeze-dried-chickpeas/]. If
  you’re using canned chickpeas, drain and rinse them thoroughly.
• 2 Preheat the oven to 340ºF/170ºC.
  
  Use a clean kitchen towel/paper towels to thoroughly pat dry the chickpeas.
  Discard any loose chickpea skins.
  
  Alternatively, place them in the oven while it preheats for 5-10 minutes to help
  them dry before seasoning.
• 3 Mix all the spices and oil in a large bowl. Add the chickpeas and toss to
  combine until the chickpeas are well coated.
• 4 Spread the spiced chickpeas in a single layer over a baking sheet lined with
  parchment paper, leaving some space for airflow (if needed, use two trays).
• 5 Roast the chickpeas in the oven for 40-45 minutes, stirring them at 20 minutes.
  
  The baking time will vary based on the size of the chickpeas and whether they're
  home-cooked or canned. Be careful when shaking the pan, as they can "pop" about
  a bit.
• 6 Remove them from the oven and leave them to cool entirely – they will crisp up
  as they cool.
• 7 Leave the chickpeas to cool down completely, then store them loosely covered at
  room temperature to maintain their crunch. The airflow helps to keep them from
  becoming chewy/mushy.
  
  They will be crispest within the first 2 days (though they are best in the first
  2-3 hours) but may last longer in a cool, dry climate.
  
  You can also re-crisp the chickpeas slightly by popping them back in the oven
  for 3-5 minutes, as needed. However, they’ll still be delicious when slightly
  chewy.

Nutrition Info