shawarma roasted chickpeas 

When I have the time and motivation, roasted chickpeas are a snack staple in our house. If you didn’t think you could eat two whole cans of chickpeas by yourself, this snack may prove you wrong.  Lucky for me, I have a toddler who loves them just as much as I do so they’re the perfect thing to share.

The flavor combo is adapted from NYT’s chicken shawarma recipe (which, by the way, is SO good) and I wanted to try it out on these little guys.  And guess what?  It works!


Overall, roasting chickpeas is pretty easy and the only time-consuming aspect is taking off their skins.  Annoying, I know but I really do think it makes a difference in how much they crisp up in the oven.  So throw on some good chickpea-skinning music and get going!


shawarma roasted chickpeas

A super-addictive little snack that can be eaten by the handful.  The spices lend a complex flavor which ensures they won’t last long in your kitchen!

  • 2 15oz cans chickpeas
  • 2 tbs California Olive Ranch Roasted Garlic olive oil
  • Juice of 1/2 a lemon
  • 1 tsp smoked paprika
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp ground pepper
  • ½ tsp sea salt + more to taste after roasting
  • ¼ tsp allspice
  • Pinch cinnamon

Preheat oven to 400º and line a baking sheet with aluminum foil.

Rinse and drain the chickpeas, then dry them off with a paper towel. I typically take the time to remove the skins because doing so really helps them crisp up in the oven. Though I recommend doing so, it’s definitely not necessary.

Once skins are removed and chickpeas are dry, place in a large bowl and set aside.  In a separate smaller bowl, whisk the olive oil, lemon juice, paprika, turmeric, cumin, ground pepper, sea salt, allspice and cinnamon together.  Pour the mixture over the chickpeas and stir together to combine.

Place chickpeas on prepared baking sheet, making sure they are in a single layer.  Roast for 40-45 minutes, stirring once or twice.  Chickpeas are ready when they are crisp and dry to the touch. Taste and add a bit more sea salt to your liking.

These will keep about 2 days on the counter, but they never last that long in our house!

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