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Spicy roasted chickpeas: An emergency party snack with ingredients you have on hand

Updated on July 20, 2015
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Looking for a last minute party snack? Look no farther than your pantry and refrigerator. Turn ingredients you have on hand into a healthy nosh for unexpected guests or an impromptu party. All you need are four ingredients common to the kitchen and about five minutes of prep time. Here's everything you need to know to whip up a bowl of spicy roasted chickpeas in less than 40 minutes start to finish.


Turn these four ingredients into a health party snack in no time at all.
Turn these four ingredients into a health party snack in no time at all. | Source

Ingredients

1 15-ounce can chickpeas, rinsed and drained

2 tablespoons olive oil

1 teaspoon sriracha (substitute any other bottled hot sauce, like Tabasco)

1/4 teaspoon freshly ground black pepper

1 tablespoon finely chopped fresh cilantro

Coarse sea salt or kosher salt


Preparation

Preheat the oven to 400°F. In a small bowl, risk together olive oil, sriracha and black pepper. Toss chickpeas with olive oil mixture and spread in an even layer on a baking sheet. Roast until browned and crispy, about 30 minutes, stirring every 10 minutes. Remove from the oven and let cool on the baking sheet for about 5 minutes.

Transfer the cooled chickpeas to a bowl, toss with the chopped cilantro and salt and serve immediately.

Makes 4 servings.


Source

Food Glossary

Chickpeas: Also known as garbanzo beans. A heart-healthy legume that is an excellent source of fiber, protein and folate. Used in Middle-Eastern, Indian and Italian cuisine in soups, stews and salads. Also ground into flour to make falafel and a paste to make hummus.

Cilantro: The leaves and stems of the coriander plant. Also know as Chinese parsley or coriander leaves. Cilantro is a bright, pungent herb used in Mexican, Indian, and Asian cuisine to flavor and garnish soups, salads, salsas and sauces. A good complement to spicy foods and a good source of vitamin K.

Sriracha: A Thai hot sauce made from chili peppers, distilled vinegar, garlic, sugar and salt. Keep a bottle on hand to season soups and sauces or as a condiment on Asian dishes, eggs, or even hotdogs.


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    • DeborahNeyens profile image
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      Deborah Neyens 4 years ago from Iowa

      I like roasting the canned chickpeas because they lose some that weird canned taste. And they do crisp up on the outside. Give it a try and then stop back to let me know what you think. Thanks for the comment.

    • kitkat1141 profile image

      kitkat1141 4 years ago from Ontario, Canada

      I have seen recipes for roasted chick peas several times, and have always wondered how they tasted. I cant imagine them getting crispy. I love the ingredients you chose, and the idea of having "emergency" ingredients on hand! It is a great way to use up the cilantro in the fridge. I will definitely try this one!

    • DeborahNeyens profile image
      Author

      Deborah Neyens 4 years ago from Iowa

      Thanks, Peggy. Parsley works well, too.

    • Peggy W profile image

      Peggy Woods 4 years ago from Houston, Texas

      This really sounds good and also healthy. We generally always keep some cans of chickpeas on hand and while we do not always have cilantro...we have other herbs growing in our garden year round. Thanks for the idea! Up and useful votes!

    • DeborahNeyens profile image
      Author

      Deborah Neyens 4 years ago from Iowa

      It's a great snack, Docmo. I may just have to make some today before the last of my cilantro is gone from the garden.

    • Docmo profile image

      Mohan Kumar 4 years ago from UK

      yum Debs.. I'm a big fan of chickpeas in salad and in stews as well as in Moroccan style couscous preparations. Its protein rich core takes well to hot sauces. There is a south indian variant of this dish too.. loved this recipe... a healthy snack too!

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      That sounds great, Gloshei! I'll have to try your additions. Thanks so much for the feedback.

    • Gloshei profile image

      Gloria 5 years ago from France

      Hi Debs,

      you wanted to know how my variation turned out, well it was good.

      I added bacon lardons and some finely chopped oinions it came out a treat. Thanks for giving me the idea in the first place

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, Cloverleaf. I hope you like it as much as I do!

    • Cloverleaf profile image

      Cloverleaf 5 years ago from Calgary, AB, Canada

      A nice simple recipe, and I have all those ingredients to hand already! I think I'll try it today, thanks :)

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      It will be a great lunch, Jacy. Enjoy! And thanks for the comment.

    • albertsj profile image

      jacy albertson 5 years ago from Lake Mary, Fl

      This sounds so easy. I have all the ingredients. I'm making for lunch. Mmmmm...

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, Marcy! You can substitute parsley for cilantro if you have that, but it's not quite as good.

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 5 years ago from Planet Earth

      This has a bunch of flavors I absolutely love. I do have everything on hand, except for the cilantro. It looks like it would be so delicious; I will try it soon! Voted up and awesome.

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, Curiad. Yes, give it a try; it's wonderful!

    • Curiad profile image

      Mark G Weller 5 years ago from Lake Charles, LA.

      I have to try this one,It sounds delicious!

      Thank you Daisy for sharing this!

      Voted Up and shared!

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, Sally's Trove. I'm not crazy about canned chickpeas, but they are awesome roasted. Let me know if you try it.

    • Sally's Trove profile image

      Sherri 5 years ago from Southeastern Pennsylvania

      I love chickpeas in any incarnation. I never thought of roasting them with oil. What a great idea!

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      Sure thing!

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, vespa! I'm sure it will be even better with dried chickpeas. Let me know what you think.

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      This recipe looks wonderful, healthful and I have all the ingredients on hand! (I don't have canned chickpeas but can rehydrate some). So I'm going to give it a try. Thank you for a great recipe!

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks! I appreciate the feedback and am glad you enjoyed it! Let me know how your variation turns out.

    • Gloshei profile image

      Gloria 5 years ago from France

      Hey Debs I tried your recipe during the week it was 'great' thanks. I liked it so much I am having it again tonight with a couple of other ingredients. None for Geoff though.

      Just thought you would like to know what I thought of it.

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, alocsin! I probably should experiment with other spices, but I really do love this combination. Some people don't like cilantro, and for those people parsley would be a good substitution.

    • alocsin profile image

      alocsin 5 years ago from Orange County, CA

      These sound yummy and healthy. I imagine you can also use different spices to vary the taste. Voting this Up and Useful.

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks. I haven't tried it out on kids, but I bet they'd love it.

    • Pollyannalana profile image

      Pollyannalana 5 years ago from US

      Mm this sounds great and what a better snack for kids!

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, Simone. They ARE good. Enjoy.

    • Simone Smith profile image

      Simone Haruko Smith 5 years ago from San Francisco

      Gyah! A dish after my own heart! This sounds AMAZING. I can't wait to give it a try!!

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, eye say!

    • eye say profile image

      eye say 5 years ago from Canada

      I gotta fb this one, it's too good!

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Vwriter, I'm glad to hear it! Thanks for reporting back.

      Gloshei, more for you. Yay! My husband didn't much care for chickpeas either, but he does like these. He even asked me to make some for him to take to work the other day. So be careful, or you may end up having to share after all! Thanks for reading and commenting.

    • Gloshei profile image

      Gloria 5 years ago from France

      Oh my this is yummy, Geoff doesn't like chickpeas, so they are all for me.

      Do I look guilty!!!!

      Thanks for sharing.

    • vwriter profile image

      vwriter 5 years ago from US

      I was able to give your recipe a try. My family loved them.

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, random. Hope you can use the recipe sometime when you need a quick snack.

    • randomcreative profile image

      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

      This looks delicious and perfect in a pinch! Thanks for sharing.

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, eye say!

    • eye say profile image

      eye say 5 years ago from Canada

      great idea, thanks

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, vwriter. Hope you enjoy it! Stop back and let me know what you think of the Tabasco version.

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, Jean, for the comment and votes. Hope you do give it a try!

    • vwriter profile image

      vwriter 5 years ago from US

      I'm going to have to give your recipe a try. I just bought a can of chick peas the other day. I don't have the Sriracha, but I do have Tabasco sauce. I'll give it a try tonight. Voted up.

    • jean2011 profile image

      jean2011 5 years ago from Canada

      I like to use chick peas in my cooking. Your recipe looks like it is a very delicious easy snack; this will definitely be one that I am going to try. Thanks for sharing. I have voted useful and interesting !

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, jenubouka! They truly are satisfying. I made the ones in the pictures the other day and ate them for lunch. I wasn't even hungry by dinner time.

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Oh my gosh, Susan, yes, you need to check out sriracha! I use it more often than Tabasco sauce these days. Thanks for reading and commenting.

    • profile image

      jenubouka 5 years ago

      Love, love chickpeas and this recipe is just awesome! Simple but tasty and satisfying!

    • Just Ask Susan profile image

      Susan Zutautas 5 years ago from Ontario, Canada

      I really like chickpeas and use them quite often in salads. Your recipe sounds good but I will have to look for sriracha as this is something new to me. But I like hot sauce so I'm sure I'll like this.

    • DeborahNeyens profile image
      Author

      Deborah Neyens 5 years ago from Iowa

      Thanks, Kikalina. Enjoy!

    • kikalina profile image

      kikalina 5 years ago from Europe

      Yummy this looks great! Will be sharing. Thanks for sharing!