Microwave crunchy chickpeas are the perfect quick and protein-rich legume snack. These paprika-flavored chickpeas will be ready in a few minutes, and unlike microwave farinata or carrot farinata, this recipe is made with a preserve of homemade chickpeas. I had already tried making crunchy chickpeas in the air fryer and discovered that making them in the microwave is even faster. With the same recipe, we can also make lima beans, and at the end of the recipe, you will find tips for making homemade chickpea preserves.
Now, let’s get to the recipe for making crunchy chickpeas and don’t miss the microwave video recipes on my Instagram profile.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
- Energy 109.28 (Kcal)
- Carbohydrates 11.22 (g) of which sugars 0.58 (g)
- Proteins 4.50 (g)
- Fat 5.02 (g) of which saturated 0.52 (g)of which unsaturated 0.05 (g)
- Fibers 3.60 (g)
- Sodium 373.25 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 oz canned chickpeas
- Half teaspoon smoked paprika
- 1 tablespoon remilled durum wheat semolina flour
- 2 pinches pepper
- 2 sprays extra virgin olive oil
- 2 pinches salt
What You Need
- 1 Microwave oven
- 1 Microwave dish in heating material
- 1 Microwave rack
Procedure
Drain the chickpeas well and distribute them in a bowl or deep dish. Season them with the flour, paprika, and pepper and mix well.
Place the chickpeas on the baking dish, removing excess flour. Spray the chickpeas with oil.
Season the chickpeas on the dish
Toast the chickpeas in the microwave
Insert the rack in the microwave and place the dish on top. Toast the chickpeas in the microwave for 8 minutes with the combined microwave + grill function. Finally, salt them and serve hot or warm.
Rosella’s Tips
I recommend enjoying the chickpeas right away.
Microwave Rosemary Chickpeas
If you don’t like the taste of paprika, you can replace it with a rosemary mince.
Homemade Chickpea Preserve
Wash 400 g of chickpeas, soak them in water overnight, and then drain them. Place the chickpeas in the multicooker, cover them with water, close the pot, and cook the chickpeas with the pressure function for 25 minutes. At the end of cooking, depressurize the pot and remove the lid. Salt the chickpeas while they are still hot and then distribute them, along with their liquid, in clean glass jars with new lids. Screw tightly and place the jars in the multicooker. Insert a cloth to prevent the jars from bumping and then add water to the pot, up to 3/4 of the jars. Close the pot and cook the jars with the pressure function for 20 minutes. At the end of cooking, depressurize and let the jars cool. During resting, a vacuum will form that will allow you to store them in the pantry for a year.
