Roasted Garbanzo Beans (Chickpeas)

Looking for a healthy and delicious snack? These pan roasted garbanzo beans are full of flavor and crunch, perfect for any occasion.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 35

Total Time 40

Ingredients

Instructions

Soak the dry chickpeas in water overnight or for at least 8 hours. After soaking, drain and rinse the chickpeas thoroughly.
Place the chickpeas in a pressure cooker, add water, and boil them for 15 minutes until they are just tender but not mushy. Drain them well after boiling.
Place a large pan on medium heat and add extra virgin olive oil.
Once the oil is hot, add the drained chickpeas to the pan. Stir well to coat them evenly with the oil.
Sprinkle the salt, cumin, black pepper, and red pepper flakes over the chickpeas. Stir well to coat the chickpeas evenly with the spices.
Continue to cook the chickpeas over medium heat, stirring occasionally to ensure they cook evenly. Roast them for about 15-20 minutes or until they are golden brown and crispy.
Once the chickpeas are crispy and well-seasoned, remove them from the heat. Let them cool slightly before serving. They will continue to crisp up as they cool.
Serve and enjoy your roasted chickpeas as a snack or as a topping for salads, soups, or grain bowls.

Notes

Soak Well: Make sure your chickpeas are fully covered with water while soaking. They’ll soak up a lot of water and expand, which helps them cook evenly and not stay hard.

Pressure Cook with Care: Keep an eye on the cooking time in the pressure cooker. Overcooking can make them too soft, which isn’t great if you want them crispy. Aim for a tender but firm texture.

Dry Them Well: After boiling, dry the chickpeas thoroughly before roasting. Moisture can cause oil splatter and prevent crisping. Use a kitchen towel or paper towels to pat them dry.

Adjust the Oil: You can use more or less olive oil based on your taste. Less oil means less crispiness, but a lighter flavor.

Cook on Medium Heat: Medium heat is best. High heat can burn them before they get crispy, and low heat might make them soggy. Adjust as needed.

Don’t Overcrowd: If you’re making a lot, roast the chickpeas in batches. Overcrowding the pan can make them steam instead of roast, which affects their texture.

Stir Occasionally: Stir the chickpeas now and then to roast them evenly, but don’t overdo it. Too much stirring can stop them from getting a good sear.

Play with Spices: Feel free to try different spices or herbs like smoked paprika, garlic powder, or rosemary to match your taste.

Boost Flavor: For a stronger flavor, add more spices or sprinkle extra seasoning right after roasting.

Add Spices Early: Adding spices early lets them toast and release their flavors. Just be sure to stir well to avoid burning.

Let Them Cool: Let the roasted chickpeas cool in the pan a bit before serving. This helps them get even crispier.

Store Right: Store any leftovers in an airtight container once cooled. If they lose crispiness, reheat them in a hot pan for a few minutes to bring them back.

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