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Roasted Chickpeas

From the book How to Cook Everything Vegetarian by
Serves 4
Cook Time 25 minutes

Culinate editor’s note: I like a combination of ground cumin and smoked Spanish paprika with salt and black pepper (see Introduction, below). These are best eaten shortly after they are made.


Roasting cooked chickpeas in a little oil — first briefly on the stove and later in the oven — leaves their insides tender while adding crunch to their exterior; they make both a great side dish and a perfect snack.

After you take them out of the oven, try dusting with a little chile powder, curry powder, or other spice mixture, or drizzle with a little extra-virgin olive oil, some lemon juice, and a lot of black pepper.


3 Tbsp. extra-virgin olive or neutral oil, like grapeseed or corn
2 cups cooked or canned chickpeas, drained until as dry as possible
1 Tbsp. minced garlic
~ Salt and freshly ground black pepper


  1. Preheat the oven to 400 degrees.
  2. Put the oil in a large ovenproof skillet or a roasting pan large enough to hold the chickpeas in one layer, and put on the stove over medium heat. When hot, add the chickpeas and garlic and sprinkle with salt and pepper. Shake the pan so that all the chickpeas are well coated with oil and are sitting in one layer.
  3. Transfer the skillet or pan to the oven and roast, shaking the pan occasionally, until the chickpeas begin to brown, about 15 or 20 minutes. Remove from the oven and cool slightly.
  4. If desired, sprinkle with additional seasonings or salt and pepper (see headnote). Serve hot or at room temperature.


Great party food: Replace 1 cup of chickpeas with 1 cup shelled pistachios.

This content is from the book How to Cook Everything Vegetarian by Mark Bittman.

There is 1 comment on this item
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100% recommend this recipe
1. by EvaToad on Nov 28, 2011 at 4:58 PM PST

I concur with the Editor’s Note above -- smoked paprika is awesome on these!! But actually, any combination of spices you like is fantastic. This is one of Bittman’s truly genius recipes: so simple you’re annoyed you didn’t think of it, utterly delicious, strangely addictive, completely versatile.

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