If you have been reading my blog for very long, one thing that you have definitely picked up on is that I have a great love for chickpeas. I love them in Indian-inspired dishes, in soups, on salads, and now…. roasted! Is it just me, or does pretty much everything taste amazing roasted? Roasted chickpeas make the perfect entrée, or can even be eaten as a snack! Are you ready to dig in yet? 😉
Roasted Sesame Chickpeas with Seasoned Brown Rice
EVOO cooking spray
1 15 oz can of chickpeas, drained, rinsed, and dried
4 TB low-sodium soy sauce
1 TB sesame oil
1 TB agave nectar or honey
1 tsp Dijon mustard
garlic powder, a couple sprinkles
black pepper, a couple sprinkles
2 cups cooked brown rice
1. Preheat oven to 400 degrees F. Spray baking sheet with EVOO cooking spray.
2. Whisk together soy sauce, sesame oil, agave nectar, mustard, garlic powder, and black pepper in medium bowl.
3. Add chickpeas to the marinade and toss to coat. Let sit for approximately 15 minutes.
4. Using a slotted spoon, remove the chickpeas from the marinade and place them in a single layer on the baking sheet. It is okay if some of the marinade gets transferred to the baking sheet, but just make certain that only a small amount of the marinade is transferred.
5. Roast chickpeas for 25-40 minutes, or until they reach your desired crispness. I know this is a wide range of time, but it is important to take into account varying oven temperatures and varying preferences regarding the crispness of the chickpeas. Remove the baking sheet and shake the chickpeas halfway through cooking to prevent sticking.
6. While the chickpeas are cooking, cook the brown rice according to the package directions. Add slightly less water to the pan of rice than what is directed. Replace this amount of water with leftover marinade (approximately 2 TB, or so).
This was the first time that I had made and eaten roasted chickpeas, and let me tell you that this cooking method did not disappoint. Now, I have yet another way to cook chickpeas and another reason to love them!
Add a side of vegetables (I chose cooked mixed vegetables) to your roasted chickpeas and rice and you have yourself a complete meal. Or, roast the chickpeas and eat them as a snack. They are tasty no matter how or when you eat them.
The crispy texture of the chickpeas combined with the sweetness of the marinade was so delicious. These babies are good!