Chickpeas are one of my all time favorites. I’ll be the first to admit that I buy the canned and dried version. The dried beans I only buy when they are on sale for $0.99 or less. The sales are hardly ever advertised so I always make sure that I go down that aisle in the grocery store whenever I’m there. The lowest non-sale price I can find them for is $1.29. I know it’s only $0.30, but over time all the $0.30 cent savings add up. So I hold out for the sales – it makes me feel better when I know I’m getting a better deal.
Isn’t that how it makes you feel every time you save money at the grocery store? It’s got to feel rewarding in some way to know that you’ve saved some money.
Obviously, when I don’t have time, I can’t soak and prep these chickpeas like I did in this instance. All the pictures below are from a 1 lb bag of chickpeas. I neglected to take a picture of them soaking, but you know what that looks like: fill a large bowl with rinsed/sorted chickpeas, then fill it up with water way past the level of the chickpeas and let it soak overnight.
The first time I made the entire 1 lb bag I was shocked at just how much it filled up my huge jelly roll pan, but it’s great for making roasted chickpeas which is what I made this time. I would much rather munch on these healthy, crunchy, seasoned chickpeas then anything processed from the grocery store. Still working on my goals, and still moving forward (I hope you are too!).
These are a cheap, healthy snack! 1 bag of dried chickpeas makes in the neighborhood of 6(ish) cups of prepared beans.
There are lots of recipes online for roasted chickpeas from sweet to savory. Just find one that appeals to you and try it. You’ll love it.
A tip you’ll want to remember is that you should sample one before you decide to take them out of the oven. You will want them crispy and if the one you sample isn’t crispy then I would leave them in the oven for a few more minutes or so. I like mine crispy and end up leaving them in the oven (watched carefully so they don’t burn) for upwards of 10 extra minutes.
I soaked them overnight, cooked them the next day, then bagged them (after they cooled) and refrigerated and roasted them the following day. If I am home, or inside, I could do it a lot quicker, but sometimes I do it in little chunks of time because that’s all I am able to manage.
They completely fill the pan in this next picture:
As you’ll notice in this next picture, they shrink down a bit after roasting:
They were so good. I prefer them still warm – you can really taste the flavors of the seasoning then, but I eat them room temperature as well. I suppose I could try warming them up in a pan or microwave, too.
What about you? Have you made roasted chickpeas before? What’s your go-to recipe – sweet or savory? Let me know in the comments! Thanks!