Monday, March 4, 2013

Manic Monday- Roasted Chickpeas

Today's Manic Monday recipe is Roasted Chickpeas. If you've never made these, they are so good. They are easy to make, and get so crunchy. You can used canned chickpeas (garbanzo beans) or soak and cook your own first.
Season them sweet or savory. I prefer savory.
Curry powder.
Hot and spicy with cayenne, salt, black pepper.
Lemon juice and a little salt.
Taco seasoning.
Five Spice powder
Za'tar
South African Five Spice Powder

Roasted Chickpeas/Garbanzo Beans

Chickpeas/garbanzo beans (cooked)
Olive oil 1-2 tablespoons (ghee or coconut oil can be used also)
seasoning


  1. Rinse and drain cooked chickpeas. 
  2. Preheat the oven to 375.
  3. Toss the chickpeas with oil and seasonings, make sure they are coated.
  4. Spread them out on a cookie sheet.
  5. Make sure they are only one layer and not too tightly packed in there.
  6. Cook them for about 55 minutes, or until crunchy. Stirring occasionally. They will get darker in color, shrink a bit and get crisp. Cool completely. Store in an airtight container if you need to store them at all.
  7. If using lemon or lime juice squeeze on after roasting.

To cook chickpeas in the Instant Pot or a pressure cooker.

  1. Place chickpeas in the insert, add water until the peas are covered about one inch.
  2. If the chickpeas were soaked over night, rinse and cook on HP for 20-25 minutes.
  3. If they were not soaked, just rinsed and picked over, cook on HP 35-45 minutes.
  4. Let the pot release pressure for 15 minutes naturally.
  5. I will say I prefer them soaked overnight. I just like the texture better.



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Wordless/Repeat Wednesday's are now posting on Monday's under the tag Manic Monday* Find more "ManIc MoNdaY" posts here.

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