Crispy Oven Baked Chickpeas
Serves 1
Directions
- 1Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
- 2Drain and thoroughly rinse the chickpeas under cold water.
- 3Dry the chickpeas as much as possible using a clean tea towel or kitchen paper, rubbing them vigorously to break the skins.
- 4Spread the dried chickpeas onto an oven tray lined with parchment paper, ensuring they are not overcrowded.
- 5Place into the preheated oven for 25 to 30 minutes, shaking halfway through.
- 6Place the baked chickpeas into a mixing bowl and drizzle with olive oil, mixing until coated.
- 7In one bowl, mix smoked paprika, ground cumin, chili powder, black pepper, and salt. In a separate bowl, mix garlic powder, dried oregano, dried basil, and sea salt.
- 8Split the chickpeas into two bowls and toss each portion with one of the seasoning blends.
- 9Place seasoned chickpeas back onto the oven tray and bake for 10 minutes.
- 10Remove from the oven and let sit for 10 minutes to cool before serving.
Ingredients
- chickpeas, drained and rinsed
- 30 ml olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp sea salt
Equipment
ovenmixing bowlsoven trayparchment papertea towel or kitchen paper
Tips
- If using an oven without a fan, preheat to 220 degrees Celsius.
- The liquid drained from canned chickpeas is called aquafaba and is useful for vegan meringues.
- If you do not dry the chickpeas well, they will steam rather than crisp and will require longer baking time.
- Rubbing the chickpeas vigorously with a cloth helps break the skins, creating flaky bits that crisp well.
- Serve as a snack or top salads and soups for crunch.