Ingredients
The following ingredients have 8 Servings
- 2, 15.5-ounce (439 g) cans chickpeas, (rinsed and drained)
- 3 tablespoons oil
Instruction
- Drain the chickpeas in a colander, give them a quick rinse under cool water, then dump them in a large bowl and cover with cool water. Use your palms to rub the chickpeas together gently under the water to loosen the outer skins, which will float to the top. You might not get them all, which is okay, but aim to remove most of them. Skim off the skins and throw them away then drain the chickpeas well again.
- Lay a large amount of triple layered paper towels on your counter and dump the chickpeas on top. Cover with more paper towels and gently but thoroughly pat them as dry as possible. Some more skins might come loose; discard them.
- Now, this next step is an optional step; it all depends on how much of a rush you are in. I like to spread the towel-dried chickpeas out on a rimmed sheet pan and allow them to air dry for 30 minutes. I think this extra drying step helps them crisp up in the oven more evenly. But, you can also just proceed to the next step right away of you want. Meanwhile, Position rack in middle off oven. Preheat oven to 400°F/200°C.
- Dump the chickpeas in a bowl, add oil of choice and fold to coat well and evenly.
- Now scatter the dried chickpeas on your rimmed sheet pan, evenly spaced. Roast for 15 minutes, then shake pan to rotate the chickpeas, and roast for about 15 more minutes or until they are golden brown, dry and crisp. You might need a few more minutes; go by texture, not time!
- As soon as you remove the Roasted Chickpeas from the oven, proceed to flavor them as you like from the choices below - or come up with your own low FODMAP ideas. Allow them to cool, then store in airtight containers for up to 4 days. They might last longer, depending on how successful you were at drying them out.
