Use these chickpeas to add crunch to salads, soups, or Buddha Bowls, or enjoy them as a snack! For extra spice, add a pinch of cayenne pepper or chilli powder.
Ingredients:
- 1 cup dried chickpeas
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp curry powder
- 1/2 tsp ground cumin
- Salt, to taste
Instructions:
- Soak the Chickpeas: Rinse the dried chickpeas and place them in a large bowl or mason jar. Cover with plenty of water and soak overnight (at least 8-12 hours). Remember that dried chickpeas usually tripe in size when soaked, so one dry cup will equal approximately three cups once soaked.
- Prepare for Baking: After soaking, drain and rinse the chickpeas thoroughly. Spread them out on a clean kitchen towel and pat them completely dry. Removing as much moisture as possible is key to achieving crispiness.
- Pre-Bake: Preheat your oven to 400°F. Spread the chickpeas in a single layer on a parchment lined baking sheet. Bake for 15 minutes without any oil or seasoning. This step helps dry the chickpeas further.
- Season and Bake Again: Remove the chickpeas from the oven and toss them with olive oil and a pinch of salt. Return them to the baking sheet and bake for an additional 20–30 minutes, stirring every 10 minutes, until they’re golden and crisp.
- Add Spices: While the chickpeas are still warm, toss them with the paprika, curry powder, cumin, and a touch more salt if needed. Adding the spices after baking prevents them from burning and keeps the chickpeas crispy.
- Cool and Store: Let the chickpeas cool completely. For storage, transfer them to a breathable container covered with a cloth instead of a sealed lid to maintain their crunch.
Tip: Instead of soaking your chickpeas overnight, you can use a quick soak method -- add your chickpeas to a pot and cover them with water. Bring to a boil, turn off the heat, and let them sit for one hour before continuing with your recipe.
