Crunchy smoky roasted chickpeas
Chickpeas roasted until they crunch like chips, then tossed with smoked paprika, garlic and cumin, a salty snack you can eat by the handful.
- 45 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $0.69 a serving
- 290 calories
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 2 cans chickpeas, 15 oz cans, drained and rinsed
From your pantry
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¾ tsp salt
Each serving has about 290 calories, 13 g protein, 35 g carbs and 11 g fat, and costs about $0.69 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F with a rack in the middle.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Spread the chickpeas on a clean kitchen towel and them very dry, rubbing gently so the loose skins slip off.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Dry chickpeas get crunchy and wet ones steam. Throw away the loose skins, but don’t bother peeling every one.Tip them onto a , with the oil, and shake the pan until they’re coated and in one layer.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
for 20 minutes, then shake the pan to roll them over.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 20 min
10 to 15 minutes more, until they’re deep and rattle when you shake the pan.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 12 min
Dolly’s tip: Bite one. It should crunch all the way through; if the middle is soft, give them 5 more minutes.the paprika, garlic powder, cumin and salt together, sprinkle it over the hot chickpeas, and them on the pan.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: The spices go on after roasting so they don’t scorch in the hot oven.Let them cool on the pan for 10 minutes, where they up even more, then eat them the same day or keep them loosely covered on the counter for 2 days.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 10 min
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
