Crunchy Chickpeas With Turmeric, Ginger and Pepper

By Colu Henry

Crunchy Chickpeas With Turmeric, Ginger and Pepper
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
4(290)
Comments
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Roasted chickpeas are tossed in an addictive spice combination of turmeric, ginger and black pepper. The beans are dry-roasted and then tossed in the spice-infused oil to ensure they get ample coverage. Eat these on their own as a snack or use as a topping for savory yogurt or a curry. You may want to make a double batch — they’ll go quickly.

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Ingredients

Yield:About 1 cup
  • 1(15-ounce) can chickpeas, drained and patted very dry
  • 2tablespoons olive oil
  • 1teaspoon turmeric
  • 1teaspoon ground ginger
  • ¼teaspoon freshly ground black pepper
  • Kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

212 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 8 grams protein; 266 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. Spread the chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.

  2. Step 2

    In a 10-inch skillet, heat the olive oil over medium-low heat. Add the turmeric, ginger and black pepper, and stir frequently until the mixture is fragrant, about 1 minute. Add the chickpeas and toss to coat in the spiced oil. Season well with salt and serve warm. Store any leftovers in an airtight container for up to a week.

Ratings

4 out of 5
290 user ratings
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Comments

Kevin

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.

EJ

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.

EJ

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)

ben

Very good, simple recipe. If making for a party I would suggest quadrupling! The chickpeas shrink substantially and I ended up with about 3/4 pint from 2 cans.

Denise

I added sliced cooked carrots at the final stage. Lovely

Stephanie

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.

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