Crispy chili chickpeas
Time: 45 mins | Difficulty: 2/5 | Recommendation: Weeknight dinner, snack, a topping for salads (or pair them with tofu, oven-baked chips, or anything!)
These chickpeas are my go-to when I don’t know what to cook, and I want my oven to do most of the work for me. If you use enough oil, and the oven is hot enough, the litlte beans get really crispy really fast, while still retaining their nutty chickpea-ness. The sliced onions complement the dryness of the chickpeas really well, and they all take on spices beautifully! I like to make this as a side, and also pair it with some kind of yogurt-based sauce—in the picture above, the sauce is a mixture of plain yogurt, coriander chutney, and lemon juice. By the way, these make great leftovers, so I recommend cooking the whole can of chickpeas!
Ingredients/Tools:
1 can of chickpeas
1 red onion, thinly sliced
Olive oil
Chili powder (as in, this kind)
Cumin
Paprika
Salt, pepper
Colander
Dish towel
Sheet pan
Method:
Drain the chickpeas. Transfer them to a dish towel, and dry them very, very well. Remove any skins that are starting to come off on their own, but don’t worry about actively taking off every single chickpea skin!
Slice you onions.
Pre heat your oven to 425°. Line a sheet pan with aluminum foil.
Put the chickpeas and onion slices on the sheet pan, and add a generous amount of olive oil. Toss them in the oil. Then add the chili powder, cumin, and paprika, and toss again until they’re all coated.
Put the pan in the oven, and check after about 15 minutes. That’s when you’ll them a good toss, and add the salt and pepper, then put them back in for about 5-10 minutes more. You’ll be able to tell they’re done by the sound they make when you toss them around!