Crispy Roasted Chickpeas

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  30 oz or 851g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ½ tsp or 3g

• Sumac

  Castella

  1 teaspoon or 100g

• Zaatar Lebanese Blend

  ARZ

  1 tablespoon or 10g

• Harissa

  Frontier

  15g

Directions

1. Drain and dry chickpeas very well. Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on a large baking sheet lined with paper towel for a while.)
2. Heat the oven to 400 degrees F and position a rack right in the middle.
3. Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
4. Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don't rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that's when they're ready.
5. Season roasted chickpeas. Once you take the chickpeas out of the oven, and immediately season with za'atar, sumac, and harissa blend (up to 2 teaspoons each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have on hand.
6. Recipe by: Suzy Karadsheh (source: https://www.themediterraneandish.com/roasted-chickpeas/#wprm-recipe-container-31459)

Similar Foods

• Roasted Carrots with Crispy Chickpeas and Tahini
• Mediterranean Crispy Chickpea Bowl
• Roasted Chickpeas
• Roasted Chickpea Gyros
• Spicy Roasted Chickpeas
• Spice-Roasted Chickpeas