Crispy Chickpeas
this is what a garbanzo bean plant looks like - how cool is that!
Okay, I think a lot of people make/eat chickpeas this way all the time already, BUT I realized that so many of my favorite dishes (read: big, hefty salads) require these and I would never want to assume everyone has been crisping chickpeas in the oven and eating them while they’re too hot and burning their tongues/mouth roofs/mouth meat (ew?) for as many years as I have. Should I just get on with it already? Yes.
INGREDIENTS
1 Can/1 and 1/2 Cups of Chickpeas, if using fresh make sure they’ve been soaked & boiled til soft
1/4 Cup of Olive Oil
Salt & Pepper to Taste
+ Seasoning Options
JAZ (Jessica Amy Zeidman) CLASSIC: 2 Tsp Paprika, 2 Tsp Cumin, 2 Tsp Coriander, 2 Tsp Za’atar
SAVORY: 2 Tsp Montreal Steak Seasoning OR 2 Tsp Garlic Power, 2 Tsp Onion Powder, 2 additional Tsp Black Pepper
FUNKY: 2 Tsp Powdered Turmeric, 2 Tsp Powdered Ginger, 2 Tsp Paprika
STEPS
Preheat oven to 400 degrees Fahrenheit
On a sheet pan, combine chickpeas, oil, S&P, and seasoning. Toss so everything is nice and coated.
Roast the chickpeas for 35 minutes or until REALLY CRISPY
