Roasted Cajun Chickpeas Recipes

CAJUN ROASTED CHICKPEAS

Steps:

• Preheat the oven to 400 degrees.
• Drain and rinse the garbanzo beans and then spread them in a single layer on a clean dish towel. Pat dry with another towel and allow them to sit and dry for another 5 minutes. Transfer the chickpeas to a single layer on a baking sheet and place in the oven. Bake for 30 minutes, shaking the pan (or stirring the chickpeas) every 10 minutes.
• While the chickpeas are roasting, combine all the spices listed and stir until well mixed.
• Remove the chickpeas from the oven and spray them with cooking spray to coat. Immediately transfer the chickpeas to a mixing bowl while still hot and sprinkle the seasonings over the top. Mix together until chickpeas are well coated.
• Spread the seasoned chickpeas back onto the baking sheet and return them to the oven for another 10-15 minutes. Turn the oven off and leave the chickpeas in for another 10 minutes. Remove from the oven and allow to cool for about 5 minutes.

SPICY ROASTED CAJUN CHICKPEAS

Steps:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
• Pat rinsed chickpeas with a clean kitchen towel and place in a large bowl. Add olive oil, cajun seasoning and sea salt. Toss to coat and transfer to a prepared baking sheet in a single layer.
• Bake for 35 to 45 minutes, stirring half way through. Remove from oven and allow to cool.

ROASTED CAJUN CHICKPEAS

Steps:

• Cover chickpeas in cold water; soak at least 8 hr. Drain and place in large saucepan. Cover with water; bring to a boil. Reduce heat to medium and simmer 1 hr., or until tender. Drain. Arrange chickpeas in single layer on paper towel-lined baking sheet to cool completely. Rub chickpeas between sheets of paper towel to remove skins.
• Preheat oven to 400°F (200°C). Transfer peeled chickpeas to large bowl. Toss with oil and salt.
• Arrange in single layer on parchment-lined baking sheet. Bake 30 min, stirring every 10 min.; or until chickpeas are golden. Remove from oven. Toss with maple syrup, Cajun seasoning and brown sugar. Return to oven and bake 15 min. Turn off oven and let chickpeas stand in oven 20 min. with door ajar.
• Cool completely before serving. Store in airtight container up to 3 days.

ROASTED CHICKPEAS 3 WAYS

Steps:

• For the chickpeas: Preheat the oven to 400 degrees F.
• Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
• Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
• Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
• For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
• Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.

CAJUN ROASTED CHICKPEAS

Steps:

• Preheat oven to 400F.
• Drain and rinse the chickpeas. Place them between two clean towels or paper towels and gently pat dry, removing as much moisture as you can. (If you want to remove the skins, press more firmly to peel many of them off. Leaving the skin on will provide a little extra crunch and fiber - this is a preference decision).
• Toss the dried chickpeas with the oil and salt.
• Spread the chickpeas out on a silicon baking mat lined baking sheet (or spray tin foil with cooking spray).
• Bake for approximately 30 minutes until the beans are starting to take on a little color and get dry. Turn off the oven and leave the beans in the oven to continue drying out to your desired crunchiness, checking every 10-15 minutes. Be careful as the higher temperature can burn more easily, and turn the oven down to 350 if needed. (I like mine crunchy and leave them in for 30-40 minutes post-baking).
• Put the cooked chickpeas in a small bowl. Add the hot sauce and toss to coat. Add the remaining spices and toss to coat again. Adjust seasoning to taste.

ROASTED CHICKPEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

PAN ROASTED CAJUN CHICKPEAS

Steps:

• Mix spices together in a small bowl.
• Combine flour with 2-3 tsp of spice mixture.
• Drain and rinse chickpeas and dry with a paper towel.
• Heat olive oil in medium skillet over medium high heat.
• Roll chickpeas in flour mixture until lightly dusted, Shake off excess flour.
• Cook in batches, shaking chickpeas occasionally, until browned.
• Remove from pan and serve warm.