Roasted Chickpeas – 2 Ways
From Chicks to Chickpeas! Well I am finally back with a recipe. In fact I have many to share with you over the coming weeks. I have been cooking a lot since we moved. I mean it is hard not to when there is so much beautiful food available. However, as you can see from my most recent posts, I have been a little busy, and not really in front of my computer as much. Which is actually good in many respects. Also, I have so many other things to share with all of you, besides the food I am making, so sometimes it is hard to know what to post first! Ah, the life of a food blogger is so darn tough 🙂
We have obviously been very busy lately and due to that, it has been good to prepare some quick foods, that you can just grab a handful of when you make a mad dash back into the house from the garden for a forgotten item or two. This is one of those snacks – packed with protein, completely healthy, crunchy and delicious. Such a satisfying snack on so many levels. I have seen roasted chick peas out in the blogosphere many times before and have always sworn to myself make them soon. Recently I was inspired by Cook Local’s version which reminded me, I needed to make them!
I always tend to have soaked, partially cooked and then frozen chick peas in the freezer. They are one of my favorite beans, and basically as convenient as canned beans when prepared ahead like this. One of my tricks of making your own convenience foods, saving time and money, and the taste? About a million times better.
I really wanted to use Ras el Hanout – translated to mean “head of the shop” – as in the best spices, to spice half of the roasted chickpeas. I hadn’t used my mortar and pestle in a while, and really was looking forward to toasting all the aromatic spices beforehand in my cast iron skillet. This is my version of aromatherapy. So I dry fried my Ras el Hanout, and then added some coriander, cumin and blood orange salt from D’Italia to create my spice mix for batch one.
The second batch, I was looking for something a little more Southwestern. I absolutely adore the Mexican mole spice and lime coconut salt from The Spice and Tea Exchange. So decided to combine them and add in a little Calabrese hot pepper powder that I got from Sausage Debauchery.
Both versions turned out really well, and in the end I actually mixed the two up, and they complimented each other beautifully. So if you are looking for a quick, delicious and satisfying snack that packs a crunch AND that you can spice up any way you like, this is the treat for you!
INGREDIENTS:
4 cups al dente cooked chickpeas
3 TBS olive oil
Salt and seasonings of your choice
Ras el Hanout Spiced Chickpeas
2 heaping tsp of Ras el Hanout spice mix
1 TBS ground coriander
1 TBS ground cumin
blood orange sea salt to taste
Mexican Mole Spiced Chickpeas
2 TBS Mexican mole spice mix
¼ tsp Calabrese hot pepper powder
Lime coconut salt to taste
METHOD:
Preheat the oven to 400 F. In a large bowl, mix chickpeas with olive oil to coat then mix with spices.
Spread spiced chickpeas in a single layer on a parchment paper lined cookie sheet and roast for 30-35 minutes, stirring once or twice, until the chickpeas are golden brown! Enjoy!
lisaiscooking - June 7, 2010 at 11:53 am
I love snacking on chickpeas like this! Both spice options sound great. I’m going to have to get some blood orange sea salt.
Jessica @ How Sweet - June 7, 2010 at 11:56 am
I love roasted chickpeas! I have only been doing mine with olive oil, salt, pepper and garlic powder, but adding others would be delicious. And what on earth is coconut lime salt?! I need some of that!
kat - June 7, 2010 at 12:23 pm
Something that would be totally fun to play with with all the spices in my cupboard
bellini valli - June 7, 2010 at 12:31 pm
I have been looking for healthier snacks Jenn and these fit the bill perfectly.
Patsyk - June 7, 2010 at 12:47 pm
They look fantastic! I need to try this sometime soon as I’m always looking for healthy snacks for myself… and if I can get my boys to eat them, all the better!
Rosa - June 7, 2010 at 12:47 pm
I love roasted chickpeas! Both versions sound and look fantastic! A wonderfully flavorful and healthy snack.
Cheers,
Rosa
ValleyWriter - June 7, 2010 at 4:57 pm
I haven’t seen roasted chickpeas before (guess I’m not reading enough blogs!) – but it sounds like a great idea! I love chickpeas in every other form – so why not roasted, right? Can’t wait to try it!
peter - June 7, 2010 at 5:56 pm
OH Yes…digging the ras el hanout blended chick peas. Looking forward to more dishes made with your New England frame of mind.
Joan Nova - June 7, 2010 at 6:47 pm
I tried once to roast chick peas for a snack but I don’t recall the outcome being too successful. I love the idea, especially with different flavor profiles. I’ll have to try it again.
5 Star Foodie - June 7, 2010 at 7:09 pm
The roasted chickpeas sound terrific with both spice mixes, must be fantastic flavors!
vanillasugar - June 7, 2010 at 8:42 pm
how are the babies? are they good? are you keeping them safe from the evils of lions and tigers and bears?
i haven’t made my chickpeas in over a year. i know how addicting they are.
maybelles mom - June 7, 2010 at 10:04 pm
this would be a great snack with drinks. and, a little less spicy, for toddlers.
sweetlife - June 7, 2010 at 11:06 pm
I love roasted chickpeas..i love the mexican mole spice mix
sweetlife
crankycheryl - June 8, 2010 at 12:02 am
I love roasted chick peas! I had a nice run-in with them with some saffron and currants once.
Lori @ RecipeGirl - June 8, 2010 at 1:38 am
You know… I’ve always, always wanted to make these. I think it’s time. Love your ideas for roasting!
Alisa - June 8, 2010 at 9:55 am
I usually make em with just a dash of olive oil, salt&pepper but this sounds delicious.
Arlene (MOM) - June 8, 2010 at 12:39 pm
Good substitue for beer nuts?? Ha ha I have already copied the recipe and can’t wait to try it.
Peter G @ Souvlaki For The Soul - June 8, 2010 at 9:39 pm
Chickpeas are my favourite legume! I have never thought about roasting them though! This looks brilliant Jenn! Bring on more of your local recipes!
lo - June 9, 2010 at 12:32 pm
Roasted chickpeas are one of our favorite snacks, though I haven’t experimented with new flavorings in a while. This is pretty inspiring… 🙂
Stella - June 13, 2010 at 6:52 pm
Ooh, these are making me want a cold beer. I love roasted chick peas-the photos are making me crave some. Plus, ras al hanout makes everything better. Nice Jenn!
Erica - June 13, 2010 at 8:36 pm
This is such a great idea! Your pictures are beautiful… not to mention the thoughts of serving the Mexican mole chickpeas…. Thanks so much.
Cara - June 13, 2010 at 8:58 pm
yum! spicy roasted chickpeas are one of my favorite snacks!
D. @ Outside Oslo - June 16, 2010 at 12:41 am
Oh, chickpeas. They’re one of my favorite things, but I haven’t tried roasting them yet. Thanks for the reminder.
Sometimes when I’m in the need for a quick snack or mini-meal, I’ll open up a can of them (I haven’t had much success with dried ones yet) and mix them with some good olive oil, capers, parsley and/or cilantro, and salt and pepper. It’s delightful!