Chickpeas can be such a divisive little legume, you either like it or hate it. Even when you like it, you might only like it one certain way (roasted) and not another (garlic and caramalised onion hummus).
For me, I actually really like roasted chickpeas, but only a few at a time so it doesn’t turn into dry, thick paste in my mouth. I also love garlic hummus but not that fond of plain hummus.
However, today I thought I’d give you a sweet and savory option if you want to give chickpeas another go, or want to scoff down a quick and easy snack.
For the sweet option I’m going to do just a simple maple syrup and for savory we’re going to get friendly with some seasonings. The great thing about both of these are that they are easily customisable, so if you want spices and a little heat, you can easily do that, or if you’re more into a honey-maply concoction, that’s super easy too.
So first thing you have to do is preheat your oven on 180-200C (depending on your oven) and prep your chickpeas. First you want to take your chickpeas and drain them into a collander or sieve and give them a good rinse before letting them air-dry for about 15 minutes. After the 15 minutes, check to see how dry they are. If they’re a little bit wet, spread them out of paper towel and give them a pat. Don’t worry if they’re not bone dry, they don’t have to be. Sshhhh… you got this.
Next, pop them on a sheet pan lined with baking paper or al-foil, I prefer the latter because it heats quickly and spreads oil around.
Speaking of oil, oil time! Drizzle oil onto your chickpeas then move the pan around to coat them, or if you want you can put the chickpeas into a move and drizzle the oil on top before giving them a good toss. When it comes to oil you want something light with a neutral taste like sunflower oil or avocado oil especially for sweet chickpeas, however if you’ve just got some olive or canola oil, don’t be too worried since we’re only using a thin layer to stop the chickpeas from burning. Sprinkle a wee bit of salt on.
Now whack it in the oven and let it them cook for about 20 minutes, with a little mix around the 10 minute mark. If you hear popping you’re all good; they’re at a good temp and crisping out well.
While they’re cooking it’s time to get your ingredients together. The maple I’m just drizzling on when they’re done so I really only need to prep my seasonings for the savory ones. Your really hard prep is combining all your seasonings or spices together in a bowl. I know it’s hard but I have faith in you.
Once the savoury ones are done, give them a try and see if they’re still soft inside. If they are pop them back in for another 10. If they’re crispy you’re good to put them into the seasonings bowl and toss around to coat them evenly before spreading them back out on the sheet or somewhere to cool down enough to eat.
The sweet chickpeas need to be cooled for a few minutes then drizzled with maple syrup and moved around the pan to coat them.
There you go, non-boring, very yummy chickpeas you can pack for on-the-go, have if you want a snack, mix with something else or just unhinge your jaw to eat the whole thing.
Sweet and Savoury Chickpeas
Can of chickpeas
2 tbs oil of your choosing
1 heaped tsp onion powder (all seasonings to your choosing)
1 heaped tsp garlic powder
1 heaped tsp paprika
1 heaped tsp cumin
Sprinkle of chicken salt (optional, but all Australians will know what I mean)
Maple syrup, to your choosing
- Preheat your oven on 180-200C.
- Drain chickpeas into a collander or sieve, giving them a good rinse. Air-dry for at least 15 minutes. Pat dry if still wet.
- Place on sheet pan and drizzle oil onto chickpeas. Move pan around to coat. Sprinkle salt.
- Cook for around 20 minutes, with a little mix around the 10 minute mark.
- For savoury chickpeas – combine seasonings or spices together in a bowl. Set aside.
- Remove from oven and pour into seasoning bowl. Toss until evenly coated.
- For maple chickpeas – let cool for a few minutes before drizzling maple over chickpeas. Move around pan until coated.
- Remove from oven, let it cool enough to shove in your mouth and enjoy. Give maple more time to cool down and make a thicker coat then enjoy.