A tasty, nutritious, and healthy appetizer, crispy baked chickpeas are delightful and addictive. A snack or healthy appetizer, without added fats, to be flavored with your favorite spices, they are prepared in no time and finished even faster. I recommend trying them with mayonnaise, maybe the vegan one made with aquafaba, the cooking water of chickpeas. Let’s get to work and prepare crispy baked chickpeas.
OTHER RECIPES WITH CHICKPEAS
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Crispy Baked Chickpeas
- 7 oz dried chickpeas (or 14 oz of canned chickpeas)
- 3/4 cup tahini
- 1 tablespoon curry
- 1 teaspoon crushed red pepper
- to taste salt
- 1 tablespoon ginger (grated)
Tools
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- Pressure Cookers
- Baking Trays
Steps for Preparing Crispy Baked Chickpeas
The night before, soak the chickpeas if using dried ones. In the morning, boil them in plenty of water (in a pressure cooker for 40-50 minutes, double the time in a normal pot).
Once boiled and drained, put them in a bowl. Alternatively, you can use canned chickpeas, drained and rinsed. Season with tahini sauce, curry, and crushed red pepper, salt, and grated ginger (or your favorite spices).
Mix everything and spread on a baking tray covered with parchment paper, making sure to spread the chickpeas well. Bake in a preheated oven at 356°F (180°C), fan-forced, for about 30-40 minutes. Let cool completely.
Storage
Crispy chickpeas can be stored for two or three days in a closed container.
