I just love chickpeas and I use it a lot to do different dishes and snacks. This oven-rosted chickpeas can be eaten as a snack or you can toss them with salads, stir-fries, hummus or sprinkle over soup. They’ll stay crispy for a few days.
I like to use dried chickpeas but you can do this recipe using the can ones. the only diference is, if you are using the dried chickpeas you need to soak them in a large bowl and cover completely with cold water for at least 12 hours.
- Dried chickpeas (as much as you want)
- Spices and herbes
- Salt
- Olive oil
Preheat oven to 200C, put the chickpeas in a bowl and toss with olive oil, salt, some herbs and spices. Put the chickpeas in a baking tray and roast them in the oven for 20 to 30 minutes Stir occasionally. They are ready when golden, dry and crispy on the outside, and soft in the middle.
TIPS: This recipe is all about the spices, so be creative! Personally I love to use chilli powder, curry powder, garlic powder, smoked paprika, fresh herbs, like rosemary, oreganos, thyme or even lemon zest. but not all at the same time!!
PT- Eu simplesmente adoro grão de bico e uso-o para fazer diferentes pratos e snacks. O grão de bico tostado no forno pode ser usado como snack, ou pode ser colocado em saladas, salteados, hummus ou até na sopa em fez dos croutons. Eles podes ser aguardados num recipiente selado à temperatura ambiente por uns dias.
Eu prefiro usar grão de bico seco, mas pode-se fazer esta receita com grão de lata. A única diferença é que se se usar o seco é preciso por de molho no mínimo por 12 horas.
- Grão de bico seco (quantidade a gosto)
- Especiarias e ervas
- Sal
- Azeite
Preaquecer o forno a 200 ° C, colocar o grão numa tigela e misture com azeite, sal, algumas ervas e especiarias. Colocar o grão num tabuleiro de ir forno por 20 a 30 minutos e mexer ocasionalmente. Eles estão prontos quando estiverem dourados, secos e crocante por fora e macios por dentro.
Dicas: Esta receita vive das especiarias, por isso à que ser criativo!! eu adoro usar piri-piri, caril , alho, paprika fumada, e ervas frescas, como alecrim, orégãos, rosmaninho ou mesmo raspas de limão. Mas não todos ao mesmo tempo claro 🙂
This is so nice :D! I write on tea https://infuzed.net/
I loveeee tea mostly green tea ? thanks for passing by, I will have a look at your blog, thanks
Thank you! actually I’m always looking for new tea brands to review…so do pass on any that you know of 🙂
I will 🙂 Where are you from?
Originally Ireland 🙂 currently I’m traveling around Europe and working remotely 🙂 how about you?
I’m from Portugal but currently leaving in the UK ?
These are simply addictive 😉
Reblogged this on Recipe Dreams and commented:
Chickpeas are such a versatile and tasteful grain.
Hi ! I Also love this and how versatile you can make it. I normally add a little bit of rice syrup and I actually never try it with only olive oil 😉 Next time I will 😀
And I will try with syrup ? do you use olive oil and syrup or just the syrup ?
🙂 I use both together: olive oil and syrup . It is suppose to be more “liquid” so more olive oil than syrup .
great 😉 I will try
Yum!
I love chickpeas too! And this looks like a great recipe!
its super addictive 😀 😀
I used to eat these as a snack at uni, so much better than crisps or chips! I have nominated you for a Liebster, https://britoutofwaterblog.wordpress.com/2016/06/09/liebster-award/
thanks for the feedback and the nomination 😀
[ Smiles ] I noticed that you did not include salt.
Is it okay for me to sprinkle a bit of salt on those chickpeas?
absolutely, you should add salt and different spices 😀
Wow, thanks for this recipe. Will be trying it!
you are more than welcome 🙂 Let me know how it goes if you make it!!