I have a mild panic attack whenever I open my pantry and realize I don’t have anymore canned chickpeas on reserve. How else am I going to whip up hummus to serve the guests I don’t have coming over?! Who am I kidding, that hummus is all for me.
Just to emphasize further on how adaptable chickpeas are, you know the cloudy brine the chickpeas are swimming in? Well, you can whip it up and turn it into meringue frosting! What sorcery is this?! Yet, it’s very much true.
That being said, as incredible as chickpea water is, roasted chickpeas on the other hand are on an entirely different level. They’re these crispy bite-size morsels you pop into your mouth over and over again until you run out, but you won’t, so long as you make these by the gallon.
1 14-oz can chickpeas, rinsed and drained
2 tbsps sunflower oil
1/2 tsp sea salt
1 1/2 tsp raw sugar
1/4 tsp ground all-spice
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp chili powder (optional)
1 tsp dried parsley
Preheat oven to 400°F/200°C.
Remove the skin around the rinsed chickpeas by rubbing it in between a tea towel. Make sure that the chickpeas are thoroughly dry so that they’ll crisp up nicely.
In a medium-size bowl, toss the chickpeas in oil and salt. Spread on a baking sheet lined with parchment paper and bake for 20-25 minutes, until golden brown. Half way through, sprinkle the sugar over the top. Meanwhile, prepare your spices and herb by mixing it together in a small bowl, before setting aside. Note: I prefer to toss the chickpeas without the spices as it can turn bitter while roasting.
Remove the chickpeas from the oven and transfer to a bowl. While it’s still hot, toss it with the spices and herbs then enjoy!