Roasted Chickpeas: A Versatile
Roasted Chickpeas with capers are a flavorful and delightfully crispy treat that can be enjoyed on their own or added to other dishes like soups, salads, and pastas for an extra punch.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 30 oz. chickpeas ((two 15 oz. cans, 850g))
- ½ cup large capers ((drained))
- ¼ cup olive oil
- 1 tablespoon dijon mustard ((yellow mustard works in a pinch too))
- 2 teaspoons sugar
- ½ teaspoon black pepper
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 1/8 teaspoon paprika
Instructions
- 1
Preheat your oven to 425 degrees F.
- 2
Drain and rinse two 15-ounce cans of chickpeas. Spread them in a single layer on a clean dish cloth and roll them in the cloth to dry them off. Transfer to a baking sheet. Add ½ cup of large capers, drained (this is really to taste, so add more / less if you prefer).
- 3
In a small bowl, whisk together ¼ cup olive oil, 1 tablespoon dijon mustard, 2 teaspoons honey, ½ teaspoon freshly ground black pepper, and a pinch each of ground coriander, ground cumin, and paprika.
- 4
Pour over the chickpeas and the capers and toss to coat.
- 5
Bake for 30 minutes until browned and crisped, stirring once when half of the roasting time has passed. The longer you roast the chickpeas, the crunchier they get. I personally enjoy a mix of crunchier and less cooked chickpeas, but you can experiment per your preferences.