An Introduction to Roasting Canned Chickpeas
Canned chickpeas are a pantry staple that can add rich heartiness to many meals, from curries and casseroles to salads and stews. If you really want to boost the taste and texture of these legumes, it’s well worth roasting them. When done, they make a next-level topping for soups, pizzas, and pasta dishes or can be eaten on their own as a tasty snack. Roasting chickpeas is a simple process; by following a few key steps, you can guarantee crispy and delicious results every time.
Steps for Perfectly Roasted Chickpeas
First, drain a can of chickpeas, rinse them, and dry them thoroughly using a dish towel or paper towel. The dry surface helps oil and seasoning stick better and produces a crunchier exterior when roasted. Once dried, toss the chickpeas with a little oil and seasoning. Spread them onto a parchment-lined baking sheet in a single layer.
Roast the chickpeas in a preheated oven at 400 degrees Fahrenheit for 15 to 20 minutes. Halfway through the cooking time, give the tray a shake or move the chickpeas around with a spoon to ensure they crisp and brown evenly. Let them cool for five to 10 minutes before eating. Rather than throwing it away, reserve the chickpea water (aquafaba) and use it as an egg substitute.
Enhancing Flavor and Storage Tips
Add herbs and spices to amp up the flavor of your roasted chickpeas. Kosher salt, curry powder, garam masala, paprika, and cayenne are all great options. You can also season the chickpeas after roasting to prevent delicate herbs or spices from burning. Try drizzling baked chickpeas with olive oil, salt, and Middle Eastern spice blend za’atar, or with lemon zest and aromatic herbs. For a sweet snack, toss roasted pulses with oil, powdered sugar, and ground cinnamon.
To store roasted chickpeas, keep them at room temperature in a container that is covered but not sealed. This avoids the cold temperature from affecting their crispness.
Exploring Other Beans
Chickpeas are not the only canned beans that can withstand roasting. White beans, kidney beans, and black beans also develop deliciously crisp exteriors and creamy interiors when roasted. The technique is similar – rinse, drain, dry, season, and roast. For example, kidney beans should be roasted for around 35 minutes, tossed with spices, and then given another 10 minutes in the oven. Black beans, on the other hand, take just around 20 to 25 minutes.
Whatever beans you choose, be sure to keep a close eye on them in the oven to ensure they brown but do not burn.
