Beans and lentils are wonderful foods to regularly include in most diets. They’re high in fibre, protein, and iron, and help fill you up for a longer period of time. I love this recipe because it produces a crunchy snack that’s perfect for taking to school or work. It’s also super easy to make, and the seasonings can be adjusted according to your preferences.
The secret to making crunchy roasted chickpeas? Start with dry beans, soak them overnight in the fridge, then roast. Soaking the beans allows them to absorb enough moisture to rehydrate, but not so much that they turn mushy. Plus, dried beans are way cheaper than their canned counterparts.
I wonder if taking a shortcut for soaking the beans would work. Instead of soaking them overnight, would boiling them for 5-10 minutes and then roasting them produce a satisfactory result? If someone is interested in trying this, please let me know how it turns out!
Roasted Chickpeas with Turmeric & Cayenne Pepper
Makes: 1 cup
Time: overnight soak + bake 30-40 minutes
- 1 cup dry chickpeas, soaked overnight in 3 cups of water, drained
- 2 tsp canola oil
- 1/4 tsp salt
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper powder
- Preheat oven to 400 °F.
- Mix oil, salt, and chickpeas in a 9 in. x 9 in. baking pan, or any baking tray where the chickpeas can fit in one layer.
- Bake in oven for 30 minutes, stirring to ensure even browning after 20 minutes.
- Remove from oven once chickpeas are mostly brown in colour, more or less time may be needed depending on your oven.
- Season with turmeric powder & cayenne pepper powder. Allow to cool for a few minutes before eating.