Curried Snacking Chickpeas
Run, don’t walk, to your nearest bulk bin section. That’s what I did on a last minute beer run to Berkeley Bowl the other day. While my friends were deciding between one craft beer and another, I was wandering – eyes wide and jaw dropped – through the sprawling mecca of bulk goods in the back of the store. This is a place devoid of flashy packaging, suggested serving sizes and cringe-worthy markups. It’s just stacks on stacks of plastic cases filled with nuts, grains, flours, seeds, beans, lentils…you name it, they got it. Pick your poison, grab a scooper, and go wild. No ones looking, so go ahead, take an extra scoop of chickpeas…treat yourself!
Such was my inner dialogue on that afternoon in Berkeley, and before I knew it I was headed to a house party with a backpack full of chickpeas, chickpea flour and raw almonds. Never show up empty handed!
Like the overzealous cook I am, I boiled every last chickpea, despite the recipe I was following only calling for half. Left with a boatload of the starchy spheres otherwise destined for the compost bin, I made these!
To be honest, these Snacking Chickpeas turned out better than the original dish I made. They’re seasoned with smoky, spicy, aromatic stuff and roasted until crispy all around, but still a little creamy on the inside. You’ll ask yourself, “Are these fried?” as you shovel handful after handful into your face. I urge you, whether at the bulk bins or huddled over a bowl of these chickpeas, to not ask questions and just keep shoveling.
You can use canned chickpeas, although I’ve tried this recipe both ways and the self-boiled variety has a much better texture. These are perfect for an afternoon snack, cheese plate accouterment, or even on top of a simple salad. I like the spices listed below, but you can get creative with whatever toasty, roast-worthy spices you’ve got on hand. Snack away, chickies!
1 -2 cups dried chickpeas
Soak the chickpeas in a large bowl of water overnight.
Drain and rinse the chickpeas. Add them to a large pot of salted water. Bring to a boil and then turn the heat down until the water simmers. Cook like this until the chickpeas are cooked through with creamy, not chalky insides. Drain and let cool to room temperature.
Preheat the oven to 350.
Pour the chickpeas onto a baking sheet. Drizzle with enough olive oil to coat and go crazy with spices. I recommend going heaviest on the smoked paprika, but turn up the heat with more cayenne if that’s your style.
Use your hands to get the spices all up on the chickpeas. Spread out the chickpeas so the all have enough personal space on the baking sheet. Depending on how wild you went at the bulk bins, you may need to use two baking sheets.
Bake for 20-30 minutes, shaking the sheets occasionally to rotate the chickpeas. If they’re not getting crispy like you want ‘em, turn up the heat to 400 for the final 5 minutes.
Let cool for a sec and serve hot or room temperature. Store extras in an airtight container, though let’s be real, there will be no need for that.