ROASTED CHICKPEAS RECIPES
ROASTED CHICKPEAS 3 WAYS RECIPE | FOOD NETWORK KITCHE…
These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.
Provided by Food Network Kitchen
Categories appetizer
Total Time 2 hours 0 minutes
Cook Time 15 minutes
Yield 3 cups (six 1/2-cup servings)
Number Of Ingredients 14
Steps:
- For the chickpeas: Preheat the oven to 400 degrees F.
- Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
- Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
- Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
- For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
- Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.
OVEN-ROASTED CHICKPEAS RECIPE | ALLRECIPES
This is a great, healthy snack or finger food that pairs well with a cold beer, if desired. I came up with this recipe and needed to share.
Provided by bpuckett87
Categories Bean and Pea Appetizers
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
- Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.
Nutrition Facts : Calories 146 calories, CarbohydrateContent 16.4 g, FatContent 7.7 g, FiberContent 3.4 g, ProteinContent 3.6 g, SaturatedFatContent 1 g, SodiumContent 813.9 mg, SugarContent 0.1 g
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ROASTED CHICKPEAS RECIPE | ALTON BROWN | FOOD NETWORK
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Reviews 3.4
Total Time 9 hours 10 minutes
Reviews 3.4
Total Time 9 hours 10 minutes
- Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.
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THE BEST DRY-ROASTED CHICKPEA RECIPE RECIPE | ALLRECIPES
This is a tasty, crunchy snack and you can customize your seasoning based on your preferences. Dry-roasting is the key. Enjoy!
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Reviews 4.6
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Calories 105 calories per serving
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Reviews 4.6
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Calories 105 calories per serving
- Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.
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SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
From tasty.co
Reviews 91
Calories 823 calories per serving
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Reviews 91
Calories 823 calories per serving
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ROASTED CHICKPEAS RECIPE | ALLRECIPES
Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack
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Reviews 4.0
Total Time 45 minutes
Category Bean and Pea Appetizers
Calories 161.3 calories per serving
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Reviews 4.0
Total Time 45 minutes
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Calories 161.3 calories per serving
- Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
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ROASTED CHICKPEAS 3 WAYS RECIPE | FOOD NETWORK KITCHE…
These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.
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Reviews 4.5
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Reviews 4.5
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- Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.
See details
ROASTED CHICKPEAS RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 3.4
Total Time 9 hours 10 minutes
Reviews 3.4
Total Time 9 hours 10 minutes
- Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.
See details
SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
From tasty.co
Reviews 91
Calories 823 calories per serving
From tasty.co
Reviews 91
Calories 823 calories per serving
- Enjoy!
See details
ROASTED CHICKPEAS 3 WAYS RECIPE | FOOD NETWORK KITCHE…
These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 0 minutes
Category appetizer
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 0 minutes
Category appetizer
- Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.
See details
ROASTED CHICKPEAS RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 3.4
Total Time 9 hours 10 minutes
Reviews 3.4
Total Time 9 hours 10 minutes
- Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.
See details
SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
From tasty.co
Reviews 91
Calories 823 calories per serving
From tasty.co
Reviews 91
Calories 823 calories per serving
- Enjoy!
See details
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Made this chickpea recipe, exactly as written, and ended up w/ black pebbles and a lingering burnt aroma. Did a little reading up on roasting chickpeas, and I kept the recipe exactly the same, except I "dry roasted" the chickpeas …
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The recipe is a 4 or less on it's own, but a 5 with the advice to dry roast the chickpeas before adding oil or seasoning. I roasted mine at 350 for about an …
From allrecipes.com
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See details
OVEN-ROASTED CHICKPEAS RECIPE | ALLRECIPES
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See details
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Dec 28, 2018 · STEP 2: In a medium bowl, toss the chickpeas with olive oil. We’ll add the spices after baking because they have a tendency to burn. So don’t worry about them for now. STEP 3: Preheat your oven to 350 °F. Line a baking sheet with parchment paper. Spread the chickpeas …
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See details
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Made this chickpea recipe, exactly as written, and ended up w/ black pebbles and a lingering burnt aroma. Did a little reading up on roasting chickpeas, and I kept the recipe exactly the same, except I "dry roasted" the chickpeas …
From allrecipes.com
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See details
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Mar 29, 2017 · Directions. 1 Heat the oven to 375° - 400°F. 2 Mix olive oil and buffalo sauce in large bowl. 3 Add chickpeas. Stir to coat. 4 Spread the chickpeas …
From nourishyourlife.org
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