Ah baked chickpeas. The epitome of a perfect snack. They’ve become something of a tradition for me – a bowl of these, a root beer, and laying on the couch cursing my lingering hangover.
Yep. Chickpeas are one of my go to comfort foods. They’re everything you’d want in a comfort food too. Cheap, simple, savory and satisfying. The way good food should be.
And the combinations for flavors are endless. Season the chickpeas you would your favorite batch of popcorn. My personal favorite is to go heavy on the garam marsala to give them a nice bold and complex flavor.
If I owned a dive, I’d swap out bowls of popcorn or peanuts, and class it up with a nice bowl of roasted chickpeas.
Ingredients
- 2 cans of chickpeas
- Salt
- Pepper
- ~ 2 tbsps of olive oil
- Seasonings (Just raid your spice rack to see what works. Some really good ones are: Garam masala, rotisserie chicken seasoning, chili powder.)
Instructions
- 1. Preheat the oven to 445.
- 2. Put foil over a baking sheet.
- 3. Open and drain liquid from cans. Pour chickpeas in a bowl. Use a few paper towels to dry the chickpeas. The drier they are, the crisper & crunchier they will be.
- 4. Once the oven is done preheating, spray the foil with cooking spray and add chickpeas. Don’t season them yet with anything but salt, or the seasonings will burn up.
- 5. Cook for about 40-45 minutes. Take out and let them cool. In a bowl mix 2 tbsps of olive oil and seasonings of choice. Shake the bowl up and enjoy.
- Notes: Don’t ask me why, but they go great with root beer.