Roasted chickpeas and broad beans

A while ago roasted chickpeas were a big hit on foodgawker. I never really warmed up to them, I’m not much of a bean person and I did not think that roasting them would change that. Until I tasted roasted broad beans at a friends home. They are delicious! They are nice and crunchy, tasty and not bean-like at all. I found out that you can buy them in many different kinds of pulses and seasonings at the Asian supermarket, but what these had in common was their high fat content. And since almost every-one uses these roasted pulses as a healthier/less fatty/less calorie rich substitute for nuts and other snacks, really fatty ones sort of miss the point. So I tried to make them myself, which turned out really well. It is very easy, it just takes a while. Do make sure to keep an eye on them! The window between nice and crisp, and burned is not very big. Tasting is the easiest way to find out if they are ready, but leave a bean to cool first, they do crisp up quite a bit when they cool. I am not sure how well they keep, when I make these they tend to vanish before I can try…

Roasted chickpeas
1 can of cooked chickpeas (or broad beans)
1 tbsp oil (I used vegetable)

Preheat the oven at 200C. Line a baking tray with baking paper. Rinse and dry the chickpeas well. Toss with the oil and spread them in a single layer onto the baking tray. Bake for about 30-45 minutes or until crisp. Check and stir them every 15 minutes. Toss with spices, cool and serve. Some people cover with spices before cooking.

Spice suggestions:
– salt (I usually also add salt when using other spices)
– salt and pepper
– cajun herbs
– garam masala
– ras el hanout
– chili-lime
– (smoked) paprika
– rosemary
– garlic
– honey and cinnamon
– ….
– anything you can think of! 

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