Spicy Crunchy Chickpeas
Spicy Crunchy Chickpeas
This chickpea appetizer or snack creates bean lovers. The balanced spicy, citrusy and salty sensations with a crunchy bean exterior are crave-able features. The health benefits of the beans and spices are a bonus. Quick and easy to make, these can be made ahead of time or served hot and crunchy from the pan.
Spicy Crunchy Chickpeas
Ingredients
- 1 (15-ounce) can chickpeas (garbanzo beans)
- 1 tsp sumac (see spice notes for options)
- 1 teaspoon ancho chile powder or chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 2 teaspoons of olive oil
Steps:
- Heat the oven to 425°F (218C) and arrange a rack in the middle position.
- Rinse chickpeas in a colander and let drain while preparing the spice mix.
- Add the dry spices to a bowl that is larger than needed to hold the chickpeas.
- Use a paper towel and gently pat the chickpeas to dry them further. The drier the chickpeas, the more crisp they will be.
- Add the chickpeas to the bowl. Shake them sauté style a few times until coated.
- Add the oil to the chickpeas and gently stir the chickpeas.
- Line a rimmed baking sheet with aluminum foil and add chickpeas in an even layer.
- Once or twice during the baking, gently shake the baking sheet for more even cooking. Chickpeas with high internal moisture content will pop like hot popcorn, so be careful to not get zinged by a hot bean.
- Chickpeas will become crisp between 18-24 minutes. Place two layers of paper toweling on a large plate and when chickpeas are done, pour them onto the paper towel to cool down, then move to a dry bowl or plate to stay crisp. Some brands of chickpeas get very crisp and stay crisp and others lose the texture in a few hours.
Nutrition Highlights:
- Because of the fiber content, chickpeas are a high-satiety food–keeps you fuller for longer. One 15-ounce can provides about 25 grams of fiber.
- High amounts of insoluble fiber that helps to create a health flora in your gut.
- Fiber also helps control blood sugar changes and insulin secretion.
Fried Option: This adds calories but is an option for even crispier chickpeas
- Rinse chickpeas in a colander and let drain while preparing the spice mix.
- Add the dry spices to a bowl that is larger than needed to hold the chickpeas.
- Use a paper towel and gently pat the chickpeas to dry them further. The drier the chickpeas, the more crisp they will be.
- Add the chickpeas and give them a sauté style shake a few times until the chickpeas are coated.
- Heat a 10-12” skillet or sauté pan over medium high heat and add the oil. When the oil begins to shimmer, carefully add the chickpeas.
Spice Notes: The gorgeous purple-red spice mountain in the photo are dried and ground sumac berries. These add a tart-lemony element to dishes where lemon might be too strong or the moisture from lemon juice isn’t desired as in the case with these chickpeas. Sumac powder has increases your versatility in the kitchen, but if you don’t have it, go for a different spice profile and add some cumin or cumin plus coriander.
Ancho chile powder (the rusto-brown spice mountain in the photo) adds a hint of a fruity element where chili powder (a blend of herbs and chiles) not present in chili powder blends.
Gimme your Garbanzos or Chuck me the Chickpeas—either way they’re the same bean!
About Me
The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking. 
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Michele Redmond
French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
It's about Making Food First
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