We like chickpeas in this house. Curry and hummus are the two standard methods of consumption. I’d had roasted chickpeas come across my Pinterest a time or two and thought nothing of it. After soaking and cooking up a batch for curry a few nights ago I decided to extras would make a good test batch.
Aside from the fact that I think I let them go in the oven a little too long (15 minutes longer than I say in the directions), they were really good. My advice would be to play around with the seasonings! I bet curry would be lovely.
1-2 cups chickpeas, cooked
1-2 Tablespoons Olive Oil
Seasonings – All to taste
Heat oven to 425° F.
Combine the olive oil and chickpeas in a Ziploc bag and shake to evenly coat chickpeas with. Add some salt, pepper, and smoked paprika then shake again to coat the chickpeas with seasoning. Dump the contents of the Ziploc bag onto a cookie sheet lined with tinfoil. Make sure the chickpeas are in a single layer to ensure even cooking.
Bake for 15 minutes then shake the pan to move the chickpeas around, bake for 15 more minutes.
Allow to cool as not to burn your tongue (like I did).