Roasted chickpeas are delicious, high in protein, fibre, iron, low GI and contain manganese for energy production, making this a healthful and energy boosting snack.
Also being a legume rather than a nut, you can put them in school and kinder lunch boxes without fear of causing allergic reactions in your own child or their peers. This is a great desk or study snack and also a pretty great option for a DIY cinema snack. We recently took a large container of roasted chickpeas with us on a snow trip and the energy it provided made for many extra toboggan runs.
To make a nice big 2kg batch of roasted chickpeas that could do your family for a week you will need:
1kg of raw chickpeas
6 tablespoons of neutral oil (I use rice bran but olive oil works fine and coconut oil is also great)
2 teaspoons salt
Some herbs and spices (about 6 – 10 teaspoons total).
- Place your chickpeas in a very large bowl and cover with cold water. Soak overnight or for 10-12 hours.
- Drain the chickpeas from their soaking liquid and place in your largest pot. Cover with water and simmer on medium-low heat for 1 – 1.5 hours. Test them after an hour; if you bite into one and it is still tough, cook it for longer.
- When the chickpeas are cooked, drain them and allow cooling thoroughly. Give them a toss in the colander to release water and steam.
- Preheat your oven to 160 degrees Celcius.
- Toss the cooked chickpeas with the olive oil and your herbs and spices. A list of idea for flavour combinations follows below.
- Spread chickpeas in one layer on 2 shallow baking trays (choose ones with sides as it helps for tossing the chickpeas as they cook, otherwise they’ll just roll off)
- Cook chickpeas for one hour or until all the chickpeas are crisp. Every 15 minutes give the trays a few firm shakes to move the chickpeas in the centre of the trays to the outside so all crisp evenly.
- Store cooled chickpeas in airtight containers and jars for up to a week.
Hot and smoky: 7 teaspoons smoked paprika and ½ teaspoon of chilli flakes or cayenne pepper
Sweet and spicy: 6 teaspoons brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon mixed spice and some grated nutmeg
Herbs: 3 sprigs of rosemary finely chopped, a handful of sage leaves finely chopped, half a bunch of thyme leaves finely chopped
Wasabi (chick)peas: combine 3 teaspoons of tubed wasabi paste (or, if you are a hoarder like I am, several sachets of the wasabi they give you for free when you buy sushi), 1 teaspoon of cider vinegar and 2 teaspoons honey or agave. When your chickpeas have been cooking for 45 minutes, remove from the oven, toss with this mixture and return to the oven for 15 minutes.
Curried: 3 teaspoons curry powder, 2 teaspoons turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin
Garlicky cheesy: 4 teaspoons garlic powder, 1 cup of grated parmesan cheese