Thursday 23 June 2016

Spicy Crunchy Roasted Chickpeas Recipe

These roasted chickpeas play an important role in my weekday lunches.
Most days, when I’m working from home, my midday meal consists of a vegan bowl that features the produce I get delivered to my doorstep every Monday.
These need to be super satisfying, otherwise I’ll be snacking on chocolate all afternoon and then I can’t sleep at night from all the caffeine — true story. So over time I’ve developed an intuitive sense of what I need in a lunch bowl, and it is a combination of the below:
  • Something starchy, such as a grain (typically gluten-free) or a roasted root vegetable (pictured above: roasted sweet potatoes),
  • Something green, such as fresh salad leaves or leafy greens, either cooked, or raw and massaged (pictured above: thinly sliced and sautéed pointed cabbage),
  • Something raw, such as cucumber moons, spiralized and snipped zucchini, grated carrots, diced kohlrabi, radish confetti, halved cherry tomatoes — the list goes on,
  • Something fat-rich, such as an avocado when I can get them from not too far away, or a nut-butter-based dressing such as this simple tahini sauce or this equally easy peanut sauce,
  • Something protein-rich, such as legumes, lacto-fermented tofu, or, a recent discovery and current obsession, marinated and roasted tempeh,
  • Some fresh herbs, my favorite being cilantro, chives, and chervil (pictured above: I forgot to add them for the shot; keepin’ it real here),
  • Something acidic or tangy, such as a squeeze of citrus juice, a splash of vinegar, chopped olives, some pickles, or a thinly diced wedge of preserved lemon (pictured above: a squeeze of lime juice, though you’ll have to take my word for it),
  • And last but not least, what makes or breaks the bowl: SOMETHING CRUNCHY.

Spicy Crunchy Roasted Chickpeas
Spicy Crunchy Roasted Chickpeas Recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves 4 to 6 as a snack.
  • 500 grams (3 cups) cooked unsalted chickpeas, from two 400-gram (15-ounce) cans or jars, rinsed and thoroughly drained (see note if cooking from dried)
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon ground chili pepper (adjust to taste)
  1. Preheat the oven to 200°C (400°F).
  2. In a bowl, combine the chickpeas with the oil, cumin, salt, and chili pepper until well coated.
  3. Arrange in a single layer on a rimmed baking sheet and insert into the oven.
  4. Roast for 25 to 30 minutes, shaking the sheet halfway through to ensure even roasting, until the chickpeas are lightly browned.
  5. Allow to cool completely; they will crisp up as they cool.
  • If you want to make this with home-cooked chickpeas, start with 220 grams (1 cup) dried chickpeas and boil them until just cooked through -- not mushy.
  • The chickpeas are at their crunchiest on the day you make these, but you can use them over a few days if you keep them in the fridge in an airtight container.

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