Roasted chickpeas are my absolute favorite go-to weekend dish because they totally set me up for the week ahead, and make meal preparation a breeze when my busy work week begins. This recipe is a no-brainer, because I add them to virtually everything, from salads to rice dishes, and the best part– the whole process take about thirty minutes.
Here’s what you need to get started:
- One 16-ounce can of garbanzo beans (or 2 cups dried, soaked overnight. Check out this method for soaking. You can also get some great ideas here too.)
- 1 tablespoon of olive oil
- 1 tablespoon of sesame oil (I prefer toasted sesame oil because it has a richer taste, but any version will do)
- Comasio (This is sesame with sea sea salt. Some varieties have garlic or seaweed added. I use this version from Eden Organic.)
- Shoyu or Tamari to taste.
- Toss all ingredients and place on a parchment-lined cookie sheet.
- Roast at 400 degrees, stirring every 5 minutes for 30-40(ish) minutes.
- Chickpeas will shrink in size slightly and will be golden-brown in color when ready.
- Since the beans are roasted at a high temperature, it’s important to stir them every five minutes so they cook evenly.
- Don’t be tempted to use foil. It’s important to use parchment paper because foil will cause the chickpeas to burn and not cook evenly.
The best way to determine what you like is to experiment. You may like them a bit more on the crunchy or softer side. All you need to do is either shorten or lengthen the cooking time.