Oven roasted crispy chickpeas are a tasty appetizer and a fantastic snack. Crunchy on the outside, creamy in the middle, with a zing of spices. We made a batch for New Year’s Eve, and they were long gone when we toasted in the New Year.
What could make them better? Homemade chickpeas. Canned chickpeas are good, but…try homemade chickpeas, at least once. You’ll be surprised by the difference.
This recipe is an example of using the right tool for the job. Not everything is a one-pot meal, y’know? The pressure cooker is my bean-cooking secret weapon, making dried beans in a little over an hour. Then I turn the job over to my oven for roasting.
(Is it still a secret weapon when I can’t stop talking about it on the internet? Now, where was I? Oh, right, crispy chickpeas.)
And yes, when I talk about chick”peas”, I’m talking about beans. Chickpeas are a Mediterranean bean, often called garbanzo beans because “Garbanzo” is Spanish for chickpeas.
For the spices, I keep coming back to this Western Mediterranean flavor profile: smoked Spanish paprika, cumin, coriander, and garlic. (I add cayenne for a spicy kick, but that’s optional.)
Video: Pressure Cooker Oven Roasted Chickpeas (2:31)
Video: Pressure Cooker Oven Roasted Chickpeas [YouTube.com]
Pressure Cooker and Oven Roasted Chickpeas. A spicy, crispy treat that starts with pressure cooker chickpeas.
Pressure Cooker Chickpeas
- 1 cup dried chickpeas, sorted and rinsed
- 4 cups water
- 1/2 teaspoon salt
Oven Roasted Chickpeas
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoon fine sea salt
- 1 teaspoon smoked paprika (Spanish pimenton de la vera, or use regular paprika)
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Pressure cook the chickpeas for 45 minutes with a natural pressure release: Put the dried chickpeas, 4 cups of water, and 1/2 teaspoon of salt in your pressure cooker. Lock the lid and cook at high pressure for 45 minutes in an electric pressure cooker (or 40 minutes in a stovetop PC). Let the pressure come down naturally, about 20 minutes. (If you’re impatient, let the pressure come down naturally for at least 10 minutes, then quick release any remaining pressure.)
- Dry the chickpeas and toss with oil and spices: Set the oven to 450°F. Drain the chickpeas, then gently pat dry with paper towels. Spread the chickpeas out on a rimmed baking sheet, drizzle with the olive oil, and toss to coat. Sprinkle with the salt, paprika, cumin, coriander, garlic powder, and cayenne, then toss again to coat. Spread the chickpeas out into a single loose layer.
- Oven Roast the Chickpeas at 450°F until crispy (30 minutes): Roast the chickpeas in the oven until crispy on the outside, about 30 minutes. Serve hot or at room temperature.
- Spices: Feeling Tex-Mex? Sub in ancho chile powder for the paprika and chipotle powder for the cayenne. How about Middle Eastern? Replace the salt and spices with a sprinkle of Zatar seasoning. The only limit is your imagination and the contents of your spice rack.
- Make ahead chickpeas: I make beans a pound at a time in my pressure cooker, then freeze the leftovers. To use make-ahead chickpeas, thaw 4 cups of homemade chickpeas, drain, and continue with step 2.
- Canned chickpeas: if you must, you must. Rinse and drain 2 (15-ounce) cans of chickpeas, and continue with step 2.
- You can double this recipe in a 6-quart pressure cooker – double all the ingredients, and use 2 pans for roasting. (I sized the recipe to not crowd a half-sheet pan, so the chickpeas crisp better in the oven.)
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.