Crunchy Chickpeas With Turmeric, Ginger and Pepper Recipe (2024)

Great recipe but substantially tastier if you use dried chickpeas. Soak overnight then cook in water (add a quartered onion and fresh herbs to the water if you like but no salt until just before they're done) until soft but before mushy - ~30 min. Once the water starts boiling reduce to a simmer and skim off any foam. Remove the herbs and onion when done.You can also double the amount of chickpeas and freeze the half you don't use, as well as the cooking water, for a quick dish later.

These were delicious! I modified the process slightly:- I didn't pat dry the beans; draining them was good enough. - I salted the beans before adding them to the oven. (This may have helped to dry them.)- I roasted the beans in a 12-inch cast iron pan, which I also used for Step 2 after temporarily removing the beans. Before putting the pan in the oven, I heated the pan on the stovetop.

TIP: Save the chickpeas liquid for other recipes. "Aquafaba," as it is known, can be whipped up, and it is excellent egg substitute. See the NYTimes article, "Vegans Whip Up a Secret Weapon." (https://www.nytimes.com/2016/05/11/dining/aquafaba-vegan-egg-substitute.html)

I added sliced cooked carrots at the final stage. Lovely

Too crunchy for me. For my taste I should have tossed them in the spices right out of the oven and not let them sit the extra time.

I experienced the same issue as some others-my chickpeas didn't get crunchy. I ended up leaving them overnight, and then gave them another 20 min in the oven on the convection setting at 350, and that did the trick. Next time, in addition to using convection, I'll let them dry overnight. They do make a great snack, once they are crispy. If you don't get them to the crunchy stage, the texture isn't great.

Took much longer than advertised.It took about 40 minutes in a 400° oven for the chickpeas to be even close to crunchy, but they were nicely browned. I then put them in a 185° oven for 90 minutes more. Even then, not all the chickpeas were fully crunchy, but no one complained.

Cut down on fat by spraying the roasted garbanzos with non-stick spray. Spices will stick and you have much more manageable finger food (no greasy fingers).

Less oil, more salt

Following suggestions from others’ notes, I cooked the beans for 30 minutes and left in the oven for 10 extra. I thought they looked / sounded very crunchy when I shook them in the pan. Even with the added time, they are still a little soft in the middle. If I make it again I’ll roast them for even longer.

A lot more salt needs to be added sooner in the process to make them flavorful. I’d also beef up the spices next time. They took almost an hour to get crunchy for me so the cooking time is longer than recommended here. I started with dried chick peas.

20-25min is not enough time. Even with the 10-15min time extension, the peas had a soft bite, but not crunchy. I would add 5-7min more to initial cook time.

So much better than I expected it to be. The brown butter soaked into the crisped garbanzos gives a very satisfying flavor and texture. Endless possibilities for flavor combinations. I used harissa instead of sriracha.

Great recipe but substantially tastier if you use dried chickpeas. Soak overnight then cook in water (add a quartered onion and fresh herbs to the water if you like but no salt until just before they're done) until soft but before mushy - ~30 min. Once the water starts boiling reduce to a simmer and skim off any foam. Remove the herbs and onion when done.You can also double the amount of chickpeas and freeze the half you don't use, as well as the cooking water, for a quick dish later.

I assume this means dry/powdered ginger and turmeric and not fresh?

TIP: Save the chickpeas liquid for other recipes. "Aquafaba," as it is known, can be whipped up, and it is excellent egg substitute. See the NYTimes article, "Vegans Whip Up a Secret Weapon." (https://www.nytimes.com/2016/05/11/dining/aquafaba-vegan-egg-substitute.html)

These were delicious! I modified the process slightly:- I didn't pat dry the beans; draining them was good enough. - I salted the beans before adding them to the oven. (This may have helped to dry them.)- I roasted the beans in a 12-inch cast iron pan, which I also used for Step 2 after temporarily removing the beans. Before putting the pan in the oven, I heated the pan on the stovetop.