Smokey Roasted Chickpeas

Let me start by saying that both “smoky” and “smokey” look wrong to me, but apparently both are fine.  Pick the one you like and imagine I used that spelling.This is an absolutely addictive little snack that will help you swear off of chips.  I ate almost half of the batch and stopped only due to the nagging feeling that eating a whole can of beans was a bad long-range plan.  There are many recipes out there for variations on this theme, but my favorite step-by-step process is described at Steamy Kitchen.   The beans will lose moisture and shrink as they crisp up, and I prefer to leave the outer skins on as much as possible because they become these crispy little bits that are the tastiest part.

The spice mix I used for my batch was salty/smokey/and slightly sweet, and I think the cinnamon really makes it.  You can mix and match spices as you like, of course, but if you want a smokey flavor the smoked paprika and chipotle will add that.  Here is the recipe:

Smokey Roasted Chickpeas

2 15-ounce cans chickpeas (garbanzo beans), rinsed and drained
2 tablespoons olive oil
1/2 teaspoon fine salt
1/4 teaspoon smoked paprika
1/4 teaspoon sweet paprika
1/4 teaspoon ground cinnamon
1/8 teaspoon ground chipotle pepper

Dry the rinsed chickpeas on paper towels–you want to remove as much excess moisture as possible to get them crispy.  Preheat your oven to 400 degrees.  I have a convection oven, so I went with 350 degrees.  Toss the dried chickpeas with the olive oil and spread them out on a cookie sheet with a raised edge, or in a baking pan.  Bake for 30 minutes, or until they start to sound like marbles when they roll around the pan (they should be smaller in size and darker in color).

Remove the pan from the oven and sprinkle the seasonings evenly over the top.  I stir all of the seasoning together first and then sprinkle.  Toss the hot chickpeas around until they are coated in the spice mixture.  Cool in the pan for about ten minutes, then chomp away.

Thanks for reading,

-Angela

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8 Responses to Smokey Roasted Chickpeas

  1. Karen Harris April 18, 2011 at 9:52 pm #

    So funny! I think I'll go with the "smokey" version. This sounds like a really great all round little recipe. I can't wait to give them a try.

  2. Anonymous April 18, 2011 at 11:30 pm #

    I have the chickpeas ready for the oven. Will use the chipolte peppers we grew, dried, ground into powder and placed in the freezer. What a great idea. YUMMY
    Your mom, Jayne

  3. Denise Heikinen April 19, 2011 at 2:17 pm #

    It's on my to do list!

  4. Angela FRS April 19, 2011 at 3:27 pm #

    I brought some in for today's lunch–we ate the entire first batch so I made another last night!

  5. Yenta Mary April 19, 2011 at 9:34 pm #

    OMG, when I move in a couple of weeks and can have my vast array of spices back (can't bring opened bags into ye olde kosher kitchen here), this has got to be one of the first things I make!

  6. Patricia Stoltey April 26, 2011 at 4:03 pm #

    Saw this link as I perused your recent tweets, Angela. This sounds like a great snack idea…I'm wondering if the chickpea flavor would blend well with almonds and if they could be toasted together. Might try a few in the mix to see how it tastes.

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