It is bitterly cold in Brooklyn this weekend. There is not even the promise of snow that could help me forget about how miserable this weather can be. The windchill is in the single digits and going outside seems like a very bad idea. I find myself stuck indoors, unprepared to face a weekend with only what I have in the cabinets. I opened, and re-opened the cabinet, hoping for something exciting I didn't notice the first five times I looked. Finally, I decided to reach towards the back and grab a can that had been in there for quite some time. Canned chickpeas. No, I didn't want hummus. And, no making a salad wasn't an option, given the absence of anything green in my refrigerator. I decided today was the day to try making roasted chickpeas. Turns out, although it's not a quick fix for a snack, it is a versatile, economical, relatively healthy, easy option to know about when your best bet for something to snack on has to come out of a can. The recipe I used combined two different recipes for a Moroccan spice-mix version, to which I added a few adaptions of my own. It bears mentioning that a recipe for roasted chickpeas is like a game of telephone, each time the information is passed on, it changes a bit. I say this because I've come across tons of variations on how to flavor the little buggers as well as how hot your oven should be and how long to cook them. In fact, while I was prepping the chickpeas for the oven, and loudly cursing my crappy can-opener, my friend (who I was on the phone with) consulted her recipe for this dish and read me yet another very different interpretation of how to roast chickpeas.
That said, I think where this snack gets interesting is in how you choose to flavor the chickpeas. I liked the Moroccan spice mix just fine. It did make my apartment smell like a shawarma restaurant, but it was an powerful flavor. I think these would also make a great Superbowl snack, flavored with some Creole seasoning as a nod to New Orleans, perhaps. Either way it was fun to make this little snack, and made me feel good about using what was already in my kitchen. I'm including a few different flavor options, depending on what's within your reach that day.
Roasted Chickpeas For flavor options, including the Moroccan Spice Mix I used, see below. Recipe adapted from Kalyn'sKitchen.com
2 can chickpeas, preferably organic 2T olive oil 1/2 teaspoon - 1 teaspoon spice mixture of your choice (go lighter on stronger flavors) salt to taste
Preheat oven to 400 F. Drain chickpeas into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry (crucial step to avoid mushy chickpeas) and rub off any of the translucent skins that may be falling off.
When beans are well drained and dried, toss with olive oil, spice mix of your choice, and salt. Arrange in single layer on large baking sheet. Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet and appear crunchy enough for you. Testing one is your best bet. Serve warm or let cool.
Moroccan Spice Mix 1 3/4 tsp. ground cumin 1 tsp. ground coriander 1/2 tsp. chile powder 1/2 tsp. sweet paprika 1/2 tsp. ground cinnamon 1/4 tsp. ground allspice 1/4 tsp. ground ginger 1/8 tsp. cayenne pepper
Creole Spice Mix 2 tablespoons paprika 1 tablespoons salt (I lowered this because of salt in the original recipe) 2 tablespoons garlic powder 1 tablespoon freshly ground black pepper 1 tablespoon onion powder 1 tablespoon cayenne 1 tablespoon dried oregano 1 tablespoon dried thyme
Other Ideas Spicy version - add 2 teaspooms of chili powder + a few dashes of hot sauce. Salt &Vinegar - toss roasted chickpeas cider vinegar and sea salt to taste. Indian inspired version - add 2 teaspoons of garam masala.