This recipe for roasted chickpeas emphasizes using dried chickpeas and not peeling them to retain fiber. It provides an alternative for using canned chickpeas. Perfect as a guilt-free snack or an addition to soups and salads.
1. Take dried chickpeas and wash them thoroughly. Soak them in water overnight (about 8 hours).
2. Discard some of the soaking water and boil the chickpeas in a pressure cooker by adding 1/2 tsp of salt for one whistle only. Let the air release naturally.
3. Take the boiled chickpeas and drain out all the water. Let them sit in a strainer for 30 minutes, then transfer them to a kitchen towel and pat dry. Ensure they are completely dry before baking.
4. Preheat the oven at 350°F (180°C).
5. Transfer the dried chickpeas onto a baking sheet prepared with parchment paper.
6. Add olive oil and salt, then mix well to coat the chickpeas evenly.
7. Lay the chickpeas evenly on the baking sheet.
8. Roast in the preheated oven until golden and crispy. Make sure to check them and give a quick mix in between roasting so they can be roasted evenly.
