Crunchy, roasted chickpeas make for tasty, arguably healthy, and relatively quick bar bites. With cooler weather just around the corner, it’s time to crank up the oven. To heat up the palate, warm spices like cumin, black pepper, and cayenne give roasted chickpeas a punch of flavor and a heat that brings pink to our cheeks (the cocktails help, too). If you want something with a little more complexity, season the roasted beans with garam masala or a spicy curry powder blend. Whatever you do, make sure their completely dry and dark brown. They should shatter when you bite them.
With nothing more than an inexpensive can of chickpeas (garbanzos), some olive oil and a little salt (all pantry staples), you can have this hearty snack prepped and toasting in 10 minutes. The oven does the rest of the work while you prep other dishes. Be sure to drain and pat the chickpeas dry between paper towels before tossing with oil and seasoning. The goal is to dehydrate them as much as possible as quickly as possible without burning them. Extra water slows that down.
Roasted chickpeas are a perfect snack whatever the libation. They’re equally at home with a glass of bubbly and a pint of beer. Their spices get an amplification boost from stiffer drinks like our favorite gin martini or a great rye Manhattan. In the highly unlikely event you have leftovers, they make great croutons on salad. Whatever the occasion, roasted chickpeas are a guaranteed crowd pleaser!
1 can chickpeas
1-2 tablespoons olive oil
1 tablespoon garam masala (or other dried herbs of choice)
kosher salt and pepper
Preheat oven to 425 degrees.
Drain the can of chickpeas (discarded or save water for another use)and pat down the peas with a kitchen towel or paper towels until the peas are as dry as possible. Place the peas on a sheet pan lined with parchment paper. Drizzle olive oil over them and toss until coated. Put the sheet pan in the oven.
After 8 minutes remove the peas from the oven and place them into a medium sized bowl. Add the garam masala, kosher salt, and pepper, toss until coated. Put the peas back on the sheet pan and return to the oven for another 5-8 minutes or until dark and crispy.
Let cool for about 10 minutes before eating.