One word: addictive. Throw away that bag of nasty Doritos or whatever else you’ve been wasting your health and money on, and get to making these instead. You’ll thank me soon enough.
The first roasted chickpeas I ever had were actually store bought. But I liked them so much that I thought “Come on, these can’t be so hard to make. And cheap too… I mean chickpeas don’t cost but $1.49 a can!” That 6 oz bag of roasted & salted chickpeas cost about $4… but I could get 72oz of dried chickpeas for just $10 at my local BJ’s. Add to that the cost of olive oil, salt, and spices, and we’re at about $20 for the equivalent of 12 bags of the stuff that’s roasted in bad-for-you canola oil. If you’re still with me, 12 bags of the store bought kind would be $48. Just sayin’.
You can totally use canned chickpeas for this if you’re not in the mood to soak and boil the dried kind first. But be warned: you get better yield, better taste, and better nutritious value from the dried ones. Why is that? The canned ones are heat and pressure treated, and often already mushy when you open that can. Plus they’re often high in sodium, and the cans are lined with toxic BPA (a hormone disruptor) which leaks into the food. So avoid canned foods and buy dried legumes in bulk.
The total time for this comes out to about 28 hours, but only 1.5 hours is actually active time, so don’t freak out. You soak the chickpeas for 24 hours, then you boil them for about 2 hours and then you roast them for about 60-75 minutes. It is so worth it. And if you ever saw what goes into your beloved Doritos, and how they’re made, then you’ll gladly switch to homemade snacks anyways.
These little nuggets are addictive too but without all the MSG. A generous sprinkle of smoky paprika, together with a bit of garlic, and just enough chili to make your taste buds pop. Of course you can adjust to your own liking. I can’t take a lot of heat, but you can turn it up as hot as you can take it.
Smoky Roasted Chickpeas
Soak the dried chickpeas in clean, filtered water for 24 hours. Cover them by at least 2 inches of water. They’ll soak up quite a bit. Drain and rinse them.
Get a large saucepan/pot ready and add the soaked chickpeas and add enough filtered water to cover them by at least 2 inches. Bring to a boil and then lower the heat to medium-low and simmer the chickpeas for 2 hours.
If you used canned ones you can skip ahead to here:
Preheat your oven to 400 degrees F., then drain and rinse the chickpeas and spread them on a kitchen towel. Pick off the loose skins and pick out any mushed ones.
Transfer the chickpeas to 2 large baking sheets, and spread evenly.
Drizzle the oil evenly over both sheets, and then stir the chickpeas to coat them evenly in the oil.
Sprinkle with the sea salt. No spices yet!
Put the chickpeas in the oven and set the timer for 15 minutes. When the timer goes off, stir the chickpeas around, and then set the timer for another 15 minutes. Stir again.
Now set the timer only for 10 minute-intervals, stirring each time in between. Test one or two chickpeas to see if they’re all the way crunchy yet, if not give them a few more minutes.
As the chickpeas turn darker, you may even want to check every 5 minutes. At the end they can go from golden brown to burnt pretty fast. Yes, this takes a little bit of attention, but you don’t want to end up with charred chickpeas, especially after spending 28 hours prepping them (I speak from experience here).
When they’re done, take them out, and dump the contents of one baking sheet onto the other to combine. Spread them out and get your spices ready. You have to get the spices on there while they’re still warm so that they stick better.
Season the chickpeas with the spices, taste one, and add more spices if you want. Don’t stir them. Just gently shake the baking sheet.
Let them cool completely and then store in an airtight container for up to 10 days. If they last that long…