From the Journal | Roasted Spiced Chickpeas

ROSE & IVY Journal Roasted Spiced Chickpeas

With just the perfect degree of salty crunch, this easy recipe for roasted chickpeas will add spice to your happy hour enjoyment.  The humble garbanzo is tossed in an aromatic blend of warm spices like cumin, coriander and smoked paprika and finished with a sprinkling of coarse sea salt, which adds another delicious texture.  For more recipes that incorporate beans, read 'Good & Plenty' from the most recent issue of the Journal.  

Roasted Spiced Chickpeas

4 cups chickpeas, drained and thoroughly dried with a towel

2 tablespoons neutral oil, like sunflower or canola

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon coriander

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/8 teaspoon turmeric

1 teaspoon salt*

Pinch of coarse sea salt (add just before serving)

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper; set aside.  Place dried chickpeas in a bowl; coat with oil.  To prepare the spice mixture, combine all remaining ingredients (except sea salt) in a small bowl and stir to combine.  Pour on top of chickpeas and toss thoroughly, making sure that all are coated.  Pour chickpea mixture onto baking sheet and spread evenly across pan.  Roast for 30 to 40 minutes or until they are crispy.  Add pinch of coarse sea salt and serve warm. 

*If you are using canned chickpeas, reduce the amount of salt to 1/2 teaspoon.

Serves 4

*Note: Dried versus Canned Beans

While canned beans may be more convenient, there’s really no comparison with their dried counterparts. Soaking the beans overnight ups the ante on their comfort factor, yielding a softer, creamier center.  Plus, they are less expensive than the canned variety.  

If you do opt for the canned variety, choose a brand that contains only a few ingredients, like beans, water and salt. When using canned, we prefer Brad’s Organic Beans.