Appetizers and Drinks, Pressure cooker
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Pressure Cooker and Oven Roasted Chickpeas

Pressure Cooker and Oven Roasted Chickpeas | DadCooksDinner.com

Pressure Cooker Oven Roasted Chickpeas

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]

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Pressure Cooker and Oven Roasted Chickpeas | DadCooksDinner.com

Pressure Cooker and Oven Roasted Chickpeas


  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 2 cups crispy chickpeas 1x

Description

Pressure Cooker and Oven Roasted Chickpeas. A spicy, crispy treat that starts with pressure cooker chickpeas.


Scale

Ingredients

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)

Instructions

  1. 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.)
  2. 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.
  3. 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.

Notes

  • 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.)

Tools

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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8 Comments

  1. Wendy from NY says

    I got myself an Instant Pot before Christmas. Have still not touched it. I am inspired by this video to try it. I tried roasted chick peas once, the canned kind, wasn’t too impressed. I can hardly stand the thought of cumin, and don’t like spicy, so would need to try other seasonings with this recipe. But I am inspired now. I will have to look through your recipes for more!

  2. Hi Mike 🙂 I’m supposing these wouldn’t stay crispy if you stored the leftovers in some way. Please tell me I’m wrong…

  3. karen says

    mike! big fan, here
    i’m working my way through lots of your pressure cooker recipes
    but re: these chickpeas – i’ve got to have you back up here — i thought you have to PRE-soak beans before you cook them . . .
    do you skip this step with ALL kinds of beans??? (not lentils, duh)

    i have a large Fagor stovetop pressure cooker
    and
    when i get these bad boys done, i think i will vacuum-save ’em (btw, that is another awesome small appliance!)

  4. Just when I think that your videos are really nice, you kick them up another notch. Very well done!

    I’ll be making the chickpeas this weekend. I’m leaning toward the za’atar with a little kick and I plan for another batch with Asian roots – soy sauce, Szechuan pepppercorns. the rest to be determined. And another containing gochujang of course. The combinations boggle the mind.

    Thanks for the mem…er…recipes!

  5. tanya phillips says

    I’ve made this about 3 times since discovering it last week playing with spices and using different oils (basically what i had on hand). My only critique would be the roasting needs to be watched a bit. I do have an old gas oven and with the first batch I burned about half the batch. Now I check them every 10 minutes and they’re usually done in 23 minutes. Today I tossed some chili flakes in with the beans for a nice slow heat. Thanks for the recipe.

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