I’m kind of a snacker.
I love to put together a fancy meal as much as the next food blogger, but a lot of the time I just don’t have the patience or energy at the end of a work day to spend 1+ hour on dinner.
Sooo I snack. My nightly routine when I get home from work is usually to go straight to the kitchen and snack on a few pita chips with some hummus. That would be Dinner #1.
If I’ve decided I’m committing to the snacky route that night, I will then mill around the apartment for a while, clean up the mess I probably made rushing to get ready in the morning…and have Dinner #2, which is usually closer to a normal person-sized meal. A tostada with beans and veggies…Toast slathered in jelly or PB (Or more hummus. I’m obsessed.)…Or maybe a bowl of whatever soup I made that week.
Finally, on the nights I end up at T-Man’s house, I will also consume Dinner #3, because I inevitably snack on whatever he is eating for his “dinner” at 9:30pm (I prefer to eat between 6-7:30, but homeboy is a night owl and eats even later). This usually involves a few potstickers, or a couple of bites of his sandwich or of his specialty- chicken Caesar wraps
So it’s no surprise that the first item I chose to cross off of my Cooking Bucket List was one of the only snack items on the list – Roasted Chickpeas!
I have been seeing recipes for Roasted Chickpeas forever, and I knew I would have to make them eventually because I love garbanzo beans. When you roast them in the oven instead of employing them in their typical uses (in salads or hummus), they get crunchy. Remember Corn Nuts? They’re like that! Except these are full of protein and fiber and won’t crack your teeth.
I based my idea off of this recipe, but I didn’t have any lemon (or thyme…or smoked paprika) on hand – just a humongous bag of Cuties (AKA Clementines). So I improvised, and researched which flavors would go best with orange. The internet told me coriander, and my heart strings told me ginger. Both the interwebs and my heart strings were right, and these were delicious!
Roasted Chickpeas with Orange, Ginger & Coriander
loosely adapted from Diane, A Broad
1 40-oz can garbanzo beans (chickpeas), drained and rinsed
zest of one small orange (in strips)
2 tsp coriander
1 tsp ground ginger
1 tbsp olive oil (I used sunflower oil)
salt, to taste
Preheat oven to 400 degrees F. After rinsing the chickpeas, spread them on a clean dishtowel or paper towel to dry. Zest your orange – for best results, cut the orange part of the peel into strips. (If you want a more pronounced orange taste or don’t have the tools to cut the peel into strips, you can zest the orange with a microplane and use about 1 tsp of the zest.)
Toss the dry chickpeas with olive oil and spices (not the orange yet) and spread into a single layer on a baking sheet. Bake for 15 minutes, then remove from oven, toss with the orange peel, and return to the oven for another 15 minutes.
After 15 minutes, try a few chickpeas. Most will be crunchy, but if they all aren’t, mix them around and put them back in the oven at 5 minute increments until chickpeas are at your desired texture.
Chickpeas will keep in an airtight container for about 2 days, but their maximum crunch factor is in the hours right after you make them!