I may be late to the pan-roasted chickpea party. My college-aged daughter clued me in to them recently, and I’ve become quite a fan.
This is my favorite type of recipe. It’s made from pantry ingredients, requires minimal effort, the recipe and result are versatile and it tastes delicious. I gave these a shot last week when my salad lacked something, but the cupboard was rather bare. I scouted around for something, a can of chickpeas called my name, and the rest is history.
The salad that I made ended up being pretty terrific — greens, carrots, apples, salt, pepper, a splash of vinegar all topped with the chickpeas and the oil that they cooked in, which became sort of a dressing. The hot/cold contrast in the salad was nice on a cold evening.
But the use of these chickpeas should not be limited to a salad, delicious though it was. These could stand on their own as a side or be tossed over quinoa, barley, rice or pasta with or without vegetables for a vegan main dish. I used salt and cayenne to season them, but the sky’s the limit — consider curry powder or your favorite seasoned salt or spice blend (like Lowry’s, Crazy Jane’s or Montreal Steak Seasonings).
Make about 1½ cups
- 1 15-ounce can chickpeas, drained
- 2 tablespoons oil
- ½ teaspoon salt
- Sprinkle of cayenne pepper
In a medium-sized skillet, heat the oil, salt and cayenne over medium heat.
Pour in the chickpeas, and let them sizzle. Shake and stir to coat them completely with seasoned oil.
Continue cooking for about 10 minutes until the chickpeas become slightly brown and crispy.