Three-Flavor Roasted Chickpeas

Votes: 5

Time: 2 hours.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 275, total fat 10 G., saturated fats 1 G., proteins 11 G., carbohydrates 38 G., fiber 11 G., cholesterol 0 mg, sodium 408 mg, sugar 7 G.

These spiced roasted chickpeas are little flavor bombs that come together quickly from pantry staples. You'll need canned chickpeas (or boil your own) and a variety of spices to create a snack with three flavors: taco seasoning, vinegar-lime seasoning, and garlic-onion seasoning. The more thoroughly you dry the chickpeas before roasting, the crispier they will be. If you have time, let them dry in the refrigerator overnight and roast them the next day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chickpeas

3 cans of chickpeas (425g each)
3 tablespoons of vegetable oil

Taco Seasoning

3/4 tsp chili powder
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp granulated garlic
1/4 tsp granulated onion

Vinegar-Lime Dressing

2 tsp distilled vinegar
Zest of 1 lime

Onion-garlic seasoning

1 teaspoon granulated garlic
1 tsp granulated onion

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chickpeas, chili seasoning, coriander, cumin, lime zest

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Lay several layers of paper towels on a work surface. Rinse the chickpeas in a colander and shake off as much water as possible. Transfer to paper towels, layer more paper towels on top, and then gently pat dry. Remove any loose skins from the chickpeas. Place the chickpeas on a large rimmed baking sheet and let them sit at room temperature for at least 30 minutes.

Roast the chickpeas, stirring occasionally to prevent burning, until they are slightly wrinkled and quite crisp, about 45 minutes. Start checking after about 35 minutes to make sure they don't burn.
Meanwhile, prepare the spice mixtures:

Taco Seasoning
In a small bowl, combine chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt.

Vinegar and lime dressing
In a small bowl, combine vinegar, lime zest and 1/2 teaspoon salt.

Onion-garlic seasoning
In a small bowl, combine granulated garlic and onion with 1/2 teaspoon salt.
When the chickpeas are done, divide them evenly into three portions and place them in bowls. Toss each portion with 1 tablespoon of vegetable oil, then add one type of seasoning to each bowl.
Return the chickpeas to the baking sheet, one at a time. Roast them for 3 minutes to lightly toast the seasonings. Let them cool completely on the baking sheet on a wire rack for about 30 minutes, then transfer to containers and seal tightly. The chickpeas can be stored for up to 24 hours; they will soften slightly.