Prior to making sweet and salty roasted chickpeas (garbanzo beans), chickpeas did not entice me at snack time. I didn't search the pantry saying, "Chocolate, nah! Graham cracker, no thanks. Oooh, I know what I should have: chickpeas!" Silly me! I now realize that with minimal effort, some sugar, a small amount of oil, spices, and salt, a can of chickpeas can turn into a grazing food akin in addictiveness and crunching pleasure to popcorn.
Hop on board the chickpea choo choo (I'm picturing a train with chickpeas flying out of the engine instead of smoke) and give these a go! If you're already along for the ride, I'd love to hear what spices you use.
Sweet and Salty Roasted Chickpea Recipe
- 1 can (14 oz) chickpeas (garbanzo beans), drained
- 2 teaspoons olive oil
- 1 teaspoon cinnamon or your spice(s) of choice
- 1 1/2 teaspoons brown sugar
- 1/4 teaspoon salt
- Place chickpeas on a baking sheet lined with parchment paper or a Silpat
.
- Bake at 450 F for 30 minutes. (You didn't miss anything here. You don't oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.)
- Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
- Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them.
oh these sweet and salty chickpeas sound delicious! thanks
ReplyDeleteI've made a few different variations of roasted chickpeas, but never with cinnamon and sugar. It sounds wonderful!!
ReplyDeleteSorry but they were terrible, had to throw them down the disposal...The peas stayed soft and soggy and the combination of cinnamon and br. sugar just did not cut it....
Deleteseriously, you threw them out? what a waste. just cook them longer until they are crunchy. we did two cans for about 45 minutes. added ginger to the mix and used sea salt. SO frickin good. i want to make more right now because this batch is not going to last.
DeleteThat sounds like a terrific idea! I can already see making honey roasted, spicy, maybe even a sweet and spicy one! I hate popcorn, this might become my go to alternative! My picky eater boyfriend might even like them, at least as long as I don't tell him what he's eating.
ReplyDeleteHey Stef, your picture's gorgeous! Have you tried The Good Bean (disclosure, I'm the founder). Roasted, spiced chickpeas without the baking hassle! In 4 flavors including Cinnamon, which people love to use as yogurt topping. www.thegoodbean.com
ReplyDeleteThat's so funny -- I was reading this and thinking, "Well, I have a pouch of those things from The Good Bean so maybe I'll try this recipe when I run out..." Sarah, can you create a new variety with something like Herbes de Provence? The chili lime ones are too spicy for me, but I want another savory option other than just plain salt or pepper. Just some customer feedback. :-) Thanks for your good beans!!
DeleteThese look great! I can't wait to try and make some. I will definately be on the shopping list now for the first time ever!
ReplyDeleteI can't wait to try this! I love healthy but tasty snack options...thanks Stef!
ReplyDeleteoh i hate chickpeas as i tend to associate them with a spanish dish called callos, which my family love. but this sounds promising!
ReplyDeleteI've been really into chickpeas lately. Definitely going to have to try this recipe!
ReplyDeleteThose look delicious! I love making roasted chickpeas but I always add my flavorings and oils and everything before baking them. I'm going to try this method!
ReplyDeleteThis sounds like a delicious and healthy snack- I will have to try it for myself!
ReplyDeleteI love chickpeas, but I would never have thought to put a sweet/salty topping on them. It sounds delicious!
ReplyDeletei cannot wait to make these!
ReplyDeleteI found you on Pinterest...Thanks for the recipe. I used, lime salt, cumin and chilpowder instead. Yummy! Addictive like popcorn and edamame!
ReplyDeleteWhere do you get lime salt? I tried the original recipe. Good but I was thinking the whole time that I'd like something with ceyenne pepper. Lime salt sounds great!
DeleteThis may be a little late patti, but take a look at Salt Works gourmet line. Lime salt and a lot more. I only mention them from among a lot of others because I've been buying their products for several years without trouble.
Deletei'm confused.....you say they're not as good the next day but enjoyable 3-4 days later? so don't eat them the next day but wait 3 days and then they're good?
ReplyDeleteThe key word there is "however". Like popcorn, they won't be as good (I'm thinking crunchy) the day after, but they are still yummy a few days later.
Delete@ Mary - She was being sarcastic...as in while they are the best on the first day, they continue to be irresistible as the days go on.
ReplyDeleteBonnie - Thanks for clarifying. That's exactly what I meant.
ReplyDeleteI double the recipe but only used 1/4 tsp. salt and added roughly 1/4 tsp. cayenne. I had to bake mine for 40 mins, but even then many weren't very crunchy. I really think it depends on the brand of the canned chickpeas- The ones I bought for this were made by 'Clic' and seemed softer than the ones I usually buy (not sure of the brand). Instead of solely using cinnamon I used a homemade spice blend of cinnamon, nutmeg, ginger, cloves, allspice, cardamom & star anise. Tasty! I'd love to see a version of these using pb or a savoury recipe. Thanks for sharing!
ReplyDeleteWOW! I haven't tried sweet chick peas but it's HIGH on my to-do list now.
ReplyDeleteI generally make a savoury version where you roast them with a little bit of garlic and while their still warm add some cumin and paprika.
I can't wait to try this recipe.
I found this on Pinterest. I absolutely LOVE chick peas. I like to eat them right out of the can though. They are like natures candy. I think I will try these sprinkled with one of my favorite spices: curry. YUM!!
ReplyDeleteI found this on pinterest and gave it a whirl- super yummy!
ReplyDeleteCheck out my curry powder version: http://www.goeslightly.com/2011/08/roasted-chickpeas.html
I just found this recipe on Pinterest- looks so delicious! I make roasted chickpeas all the time, but these look delicious. I love salty/sweet!
ReplyDeleteyum! i'm making these this afternoon and am so excited:) i always love finding a healthy [tasty] snack that i can make without going to the store.
ReplyDeleteWhat about making them with dried chickpeas? I have a whole bag that I could use...
ReplyDeleteMade these today- I didn't get them crispy enough and they are soggy. I cooked the beans at home and then froze them so I used them thawed. Maybe that's why hey were soggy?
ReplyDeleteAre the chickpeas supposed to be hard like a peanut? That's what I was kinda expecting and they're a bit mealy... Did I not bake them long enough or is that the way they're supposed to be? =)
ReplyDeleteNo chickpeas are garbonzo beans, they are a soft bean. When you buy them uncooked in the bean section (in a plastic bag) they are hard, but once you cook them they are soft, like a kidney bean.
DeleteSitting at my computer enjoying these right now. So crunchy and so Yummy! I immediately started another batch for the football game tonight only this batch, I am sprinkling with garam masala (curry powder). 30 minutes is a long time to wait because I want them NOW! Great protein snack!
ReplyDeleteTip: after they come out of the oven, toss with the olive oil first... THEN sprinkle on the seasoning. I mixed the oil and seasoning together and it didn't work all that well.
I wasn't so eager for the sugar/cinnamon idea...so I made used butter/garlic/salt - WOW!!! My husband (who calls garbanzo beans garBAGO beans) loves them! I roasted the drained chickpeas by themselves for the 30 min. While they were roasting, I put fresh, minced garlic and butter into the micro (to "saute" the garlic). Then I poured the butter/garlic over the hot chickpeas, stirred it all, and returned it to the oven for another 5 min. Sprinkled salt over all when I pulled them out - and we gobbled them like chickens eatin bugs! YUM! Thanks!
ReplyDeleteI love chickpeas, but had never tried roasting them before - this is a great idea! I was in more of a savory than a sweet mood, so I seasoned mine with lemon pepper seasoning, dill, garlic powder and kosher salt. Delicious!
ReplyDeletePlease clarify the final chickpea consistency. After 25 minutes, the chickpeas had a shell texture, crunchy almost hallow. Maybe I cooked them too long? Thanks
ReplyDelete@Liz - home-cooked chickpeas should be equivalent to canned chickpeas. Just follow the cooking instructions on the bag. You'll probably be able to get the same amount of chickpeas for half the cost this way, too!
ReplyDeleteof course. classic me. The first thing I decide to make from your AMAZING blog is not a cupcake, but these chickpeas. It was a good choice. These were delicious. I also flavored a bath with chipotle lime, and they were super as well. I just read about a version of these where you mix the sugar in before baking, and you get these lacy caramel sticky bits afterward? Sounds very good. Something I may just have to try.
ReplyDeleteHere's my version: http://cenabimus.blogspot.com/2011/11/sweet-and-salty-roasted-chickpeas.html
I made them but I wondered if they should be crunchy throughout? Mine still have a little moosh to them. Also, when I mixed the sugar, and spices, they soaked up all of the oil and I ended up having to moosh the mixture with my hands and then roll the chickpeas in them. Next time I get higher quality stuff, not the chickpeas someone left in my pantry a year ago :-/ Great idea though!
ReplyDeleteSeveral of you have been asking about the consistency - they should be crunchy. If they aren't, keep cooking them until they are.
ReplyDeleteI use my own blend without a "real" recipe. I take a can of chickpeas and drizzle olive oil, dash of salt, splash of lemon juice, and fairly heavily sprinkled with cumin and garlic. Can't wait to try a sweeter version of the chickpea. Thanks.
ReplyDeleteDo you just drain the beans or do you rinse them too?
ReplyDeleteTracey - I just drained them.
ReplyDeleteThese were absolutely delicious! I wish I'd made more than one can.
ReplyDeleteThese are such a great snack! I made mine using maple syrup and bacon ;)
ReplyDeleteDid anyone have a problem with the beans popping in the oven? A few popped right off the baking pan, fell under the shelf and promptly started burning and smoking up my whole kitchen. How do I get the beans to stay on the pan while roasting?
ReplyDeleteI have a recipe where I rinse the chickpeas (2 cans), pat dry w/paper towels, then toss in the oil/seasonings in a bowl. I use sea salt, fresh ground pepper & freshly grated parmesan. Bake for 50 minutes or until crunchy.
ReplyDeleteI just made these and they are delicious!!!!! I used walnut oil instead of olive oil and replaced the cinnamon with 1/2 teaspoon pumpkin pie spice. I rinsed my chickpeas and let them drain for a while before I baked them. Yummy!!!
ReplyDeleteI love love love these! My hubby is not a fan of the sweet snacks so I made them with olive oil, garlic poweder and some sea salt...delish!!!
ReplyDeleteWe were won over by the words "minimal effort" and also "cinnamon." Have some chickpeas in the oven right now and cannot wait. Maybe we'll mix the sweet & salty chickpeas WITH the popcorn. Whoa! -- Thank you!
ReplyDeleteMine are popping off the tray too! They're not burning yet, but I'm ready to take action for when they do!
ReplyDeleteI used my bulk chickpeas. I only soaked them for 4 hours. Mine popped like popcorn and burned while still having quite of bit of time left on the timer. I bet if I had soaked them for another four hours, they would have done better. My young girls are eating the burnt ones anyways.
ReplyDeleteHave these in the oven right now! Mixed up cinnamon and sugar and salt to have it ready for when they come out and I had to taste it! Now my mouth is watering!!! Thanks for the great recipe!!!
ReplyDeleteJust made these. These were absolutely fantastic. Thanks for sharing!
ReplyDeleteI just made these but didn't have cinnamon so I used nutmeg and it was really overpowering the sugar/salt. I'd like to try again with cinnamon instead. I definitely think that would be better. Thanks for sharing!!
ReplyDeleteI agree with the comment to toss in the oil and THEN sprinkle with sugar, etc. In fact, I've put back in the oven for 5min and retoasting - next time I may do the oil and spices first. Also, I used chai spices instead and it came out really delicious. variations are endless!
ReplyDeleteI've made a similar version of chickpeas, except I fry them instead of roasting them. They are absolutely wonderful with dried rosemary and garlic powder!
ReplyDeleteI add garlic and cayenne and cinnamon and sugar so that they are sweet and spicy. I agree with you,they certainly are addictive.
ReplyDeleteI just made these tonight (admittedly from another, but similar, recipe)! They were SO good. My recipe wasn't sweet, it called for salt, coriander, paprika, cumin, curry, chili powder, and garlic powder (1 tsp. of each, except salt which is to taste, for one can of chickpeas). SO, SO delicious. My kids and I devoured them!
ReplyDeleterosemary, dried chilli flakes and sea salt.....WOW
ReplyDeleteI made a variation of these today--
ReplyDelete- Drain & Rinse 15oz can of chickpeas
- 1-tsp of salt, paprika, ground black pepper, cumin
- 1-tsp of olive oil
- 1-Tsp of red pepper flakes
Combine everything in a bowl and mix. Place the mixture on parchment paper on a cookie sheet and bake for 40-45 minutes at 390*
They're done when they're crunchy, be careful not to burn them :) Very hot/peppery mixture.
Thank you for this .... I used dried that had been cooked 2 days ago. I loved them and can't wait to try different variations. I think you need to make sure the peas are quite dry before cooking to get that nice crunchiness.
ReplyDeleteso, we bought a bag of dried garbanzo beans, soaked them for a few days and then put them in the oven. some turned out crunchy, some popped right off the pan! some were still soft and not quite as good. we had lots of fun making different seasonings, and will be making this again. next time, with friends and have a taste test/seasoning contest. thank you!
ReplyDeletejust made them! Nice and crunchy, sweet and salty and very yummy. The family and I are going to try the chocolate hummus next!
ReplyDeleteIn the oven now….can't WAIT!
ReplyDeletei tried seasoning these prior to baking...bad idea. i don't taste any of the seasonings! i made one can with brown sugar and cinnamon and another can with Parmesan, garlic, salt and chili powder... and they both tasted the exact same (no flavor AT ALL). don't season before baking. i'm making my third batch now the right way...
ReplyDeleteLoved these! My oven must be super hot because i had to pull them out after 20 minutes and even then some of them burnt. Next time I'll try it at 400 degrees instead. thanks for sharing!!
ReplyDeleteThese sound delicious! I've roasted chick peas before but never done them "sweet"; can't wait to give them a go!
ReplyDeletety
RAFFLECOPTER
NAME
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Anne Taylor
I'm a fan of olive oil-roasted garbanzo beans, but I've never had them sweet. I just tried this with a can of garbanzo beans and a handful of string beans, and OMG, GUYS! Please try this with green beans, I know it sounds gross, but you will thank me.
ReplyDeleteMine are currently popping all over the oven... I hope the ones that stay on pan will come out alright w/out a smokey flavor. I'd love to hear if anyone comes up with a solution for this. My chick peas are straight out of the can, rinsed and drained.
ReplyDeleteI turned down the oven to 400 with about 10 minutes left. Just took them out, and they're black. ????
DeleteVery yummy, and very satisfying! I had trouble with the sugar sticking to the hot beans though, even with the oil - Am I missing something?
ReplyDeleteI would suggest taking them out and stirring them a few times during baking, especially in the later half of baking, as I found many peas in the center of the pan were soft, and ones on the edges were a little burnt.
Going to try a savoury version of these soon - You've got me hooked!
-Kris
Just made these....yummy. Can't wait to try other seasonings. Have you tried other seasonings?
ReplyDeleteAn hour ago I came across your recipe on pinterest...and right now I am eating warm cruchy roasted chickpea- so so good!!
ReplyDeleteThankyou!!
I came across this recipe the other day, just now got a chance to make them though. The whole family is now sitting down eating them! They have been down here for 5 minutes and almost all gone, looks like I may have to double the recipe next time :)
ReplyDeleteThanks for link to your blog Abi! Very excited because I need to lose approx. 20 lbs. - gained from touring last summer and too much sitting as I drove many, many miles to and from gigs.....about to go to DC tomorrow for a military gig and this will be a perfect snack for the road.
ReplyDeleteGREAT! I'll tell you how my version turned out.....
We made your recipe. It was amazing... Thanks...
ReplyDeleteDo I have to buy a can, or can I buy the regular one, then cook. I don't like anything that comes in a can. Thanks
ReplyDeleteCan I use aluminium foil?
ReplyDeleteI loved roasted chickpeas as a study abroad student in India - can't wait to try making these for a post running snack!
ReplyDeleteThis sounds really good. I wonder if I can get the grandkids to try it before telling them what it is.
ReplyDeleteDELICIOUS!! I just made these and they turned out great! I did changed it up a little and added more brown sugar (to my taste) and little bit more salt. Can't wait for my DH to get home and give me his verdict.
ReplyDeleteDangit! Just got home, excited to make these and realized I left the bag with my chickpeas at the store! Ahhhhh! Tomorrow it is....
ReplyDeleteWondering about the fat content? I though chic peas were a no-no due to their high fat content. Comments?
ReplyDeleteChickpeas are low in fat and its mostly polyunsaturated fat.
DeleteI just made these exactly as described in the recipe and they came out perfect! My young boys gobbled them up (as did their mom).
ReplyDeletefound this on pinterest. i'm making it right now. I'm adding honey to mine. I hope they come out perfect! :) thanks for the recipe!
ReplyDeleteFried chick peas and salt is a popular snack in my country (Trinidad) so I'm definitely trying this recipe because we love chickpeas!!
ReplyDeletemade these today - they turned out great.y hubby hates chickpeas and was gobbling them up ;). Can't wait to try different seasonings. :)
ReplyDeleteI use popcorn seasoning on them! Target has a wide variety for about 2 bucks. There is kettle corn, white cheddar, chipotle, barbeque, nacho, carmel... it goes on and on. The Archer Farms brand is far tastier than the other brands and it doesn't have MSG. Plus, 1 serving has 0 calories!!!
ReplyDeleteDelicious! Just made a batch about 15 minutes ago and they are gone already. Woo!
ReplyDeleteWow, just made these and they are terrific. Roasting without oil works so well. Thank-you, my kids are eating them for lunch.
ReplyDeleteYour post has been somewhat of a revelation to me.
ReplyDeleteThese are delicious! Just pulled my first batch from the oven and yummy! Going to be my nighttime snack from now on when I'm looking for something a bit sweet and salty and crunchy. Thanks!
ReplyDeleteAnd he actually bought me lunch as I found it for him smile Therefore let me rephrase that: Thanks for lunch!
ReplyDeleteI'm going to make these now, possibly with this spice mixture from "Blackened Tilapta Baja Tacos" on Pinterest.
ReplyDeleteThis is my new favorite spice mixture. I use it all the time.
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
Deeeelish! Butter+garlic+parmesan=love! Forgot to test and seasoned while a bit soft but still soooo good. Will cook longer next batch!
ReplyDeleteSweet n Salty
ReplyDeleteIt sound very good. I will try it.
ReplyDelete