Crispy chickpeas are are crisp on the outside, and creamy inside. Seasoned with dried spices they make a great snack on their own or try adding them to salads, tacos, or baked sweet potatoes.
Almost every recipe benefits from something with some crunch. I love the crunch of tortilla strips, candied almonds, and wonton strips. But the leader of the bunch might be crispy chickpeas. They’re packed with protein, can be seasoned any way you want, and are easy to make.
I toss my chickpeas in a spice mixture that is sweet, salty, and a bit smoky. I always take a cue from Bon Appétit and finish them with fresh citrus – lemon or lime will work. These are the best right after they’ve been made but can be stored at room temperature for 3 to 4 days. Honestly, we usually end up eating these piping hot right after they’re made – it’s hard to resist them for much longer.
You can see the seam between the two halves of a chickpea. If allowed to grow, these will grow into two leaves: When you soak dried chickpeas, the two halves swell, and the two proto-leaves can push apart from each other. Sometimes, that will make an audible pop.
Make sure they are dry
The key to crispy chickpeas is to get them very dry. Dry them well to remove any moisture on the outside of the chickpeas. Next, be sure to cook them until they have released all of the moisture they are holding inside.
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Spread chickpeas out on a parchment-lined sheet pan and bake at 425°F for 20 to 30 minutes, shaking the pan a few times during cooking.
Cook chickpeas in a skillet over medium-high heat with a Tablespoon of oil, shaking the pan every few minutes for 8 to 10 minutes total.
Preheat an air fryer to 375°F. Spread chickpeas out in the basket and cook, shaking the basket occasionally, for 12 to 16 minutes.
Why does the cooking time vary?
As the chickpeas cook (using any method), they will release moisture. This is why they pop and sizzle as they release water during cooking. The more water that is cooked out of them, the crispier they will be. Because the amount of moisture inside the chickpeas will vary, they may take more or less time to cook.
Absolutely. As written, these are not noticeably sweet but they have a hint of sweetness that balances the spices. Feel free to omit the sugar – no other changes are needed.
Yes. Food52 has great tips for cooking chickpeas from dried. Once they are cooked to tender, dry them well before cooking them to get crispy chickpeas.
They will be the most crispy if you eat them right away and will soften as they sit. Store them, covered at room temperature for 3 to 4 days.
These are two names for the same thing. Use them interchangeably in recipes that call for garbanzo beans or chickpeas.
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FAQ
Is it normal for chickpeas to pop?
Why do chickpeas bubble?
What happens if I soak chickpeas too long?
Why are my chickpeas still crunchy?
To soften them and make them easier to digest, they need to be soaked in water for a prolonged period of time. Here are some possible causes as to why your chickpeas might still be crunchy: First, the chickpeas you are using might be old. When stored in a dry and dark place, they can lose moisture and become hard over time.
Can chick peas cause diarrhea?
Diarrhea can be caused by many things, but rarely related to chickpea consumption. But it could be that maybe you’re having trouble digesting grains like chickpeas, which could be related to problems with the alpha-galactosidase enzyme. It is important to do an evaluation to be sure of the cause of this diarrhea.
Why do chickpeas swell up when soaked?
Chickpeas, a type of legume, absorb water and swell up when soaked, making them softer, more tender, and easier to cook. Without soaking, the exterior of the chickpea remains hard and the inside takes much longer to cook, often resulting in undercooked, chewy, and hard-to-digest chickpeas.
Why are my chickpeas not crispy?
If the chickpeas are not crispy by the end of the cooking time, it could be due to overcrowding the air fryer basket which will cause the chickpeas to steam. Excess moisture in the chickpeas can also result in soft chickpeas.