Skillet Spiced Chickpeas
Roasted chickpeas are all the rage as a snack, but I’m reluctant to heat up an oven for 1 1/2 cups of chickpeas, if nothing else being baked! I also find that oven roasting chickpeas can dry them out, and occasionally even make them explode. I’ve had better luck with skillet roasting, which gives me good flavor and texture every time. These are good eaten out of hand as a snack, in place of far more caloric nuts, make a tasty salad topping, as well.
Makes: About 1 1/2 cups
- 1 teaspoon olive oil
- 2 teaspoons reduced-sodium soy sauce or Bragg liquid amines
- 1 teapoon maple syrup or agave nectar
- 1 tablespoon lemon or limejuice
- 1 1/2 cups cooked (or one 15- to 16-ounce can, drained and rinsed) chickpeas
- Smoked or sweet paprika, ground cumin, chili powder, freshly ground pepper,
jerk seasoning, salt free herb and spice seasoning blend,
or other favorite spices, to taste
Combine the oil, soy sauce, syrup, and lemon juice in a medium skillet and stir together. Stir in the chickpeas.
Bring the mixture to a slow simmer over medium heat, then simmer (uncovered) until the liquid is completely reduced and envelopes the chickpeas nicely, stirring occasionally. You can let the chickpeas become touched with golden brown spots here and there. This should take about 6 to 8 minutes.
Choose 2 or 3 of the spices listed, and use about 1 teaspoon in total — 1 1/2 teaspoons at most! You need not use too much spice, or it will overwhelm this quantity of chickpeas. Even without any spice, just pepper, these taste awesome. The idea is to find combinations that you enjoy most. Sprinkle desired spices into the skillet, and cook, stirring, until the spices are evenly distributed, about a minute longer.
Transfer the chickpeas to a small shallow serving bowl. Allow to cool to room temperature, then serve as a snack or garnish.
- Here are more tasty vegan appetizers.