Roasted chickpeas are all the rage as a snack, but I’m reluctant to heat up an oven for a can’s worth of chickpeas, if nothing else being baked! Oven roasting chickpeas can also dry them out, occasionally even making them explode. I’ve had better luck with skillet toasting, which yields good flavor and texture every time. These are good eaten out of hand as an appetizer or snack in place of far more caloric nuts. These disappear quickly, so if you’re serving a larger or hungrier crowd, double the recipe and use a larger skillet. They make a tasty salad topping, too.
Skillet Spiced Chickpeas
Skillet toasting chickpeas yields good flavor and texture every time. These are good eaten out of hand as an appetizer or snack in place of far more caloric nuts.Print Pin Rate Email
Servings: 4 to 6
- 1 teaspoon olive oil
- 2 teaspoons reduced-sodium soy sauce or Bragg liquid amines
- 1 teaspoon maple syrup or agave nectar
- 1 tablespoon lemon or lime juice
- 1 ½ cups cooked or one 15- to 16-ounce can, drained and rinsed chickpeas
- Smoked or sweet paprika ground cumin, chili powder, mesquite, freshly ground pepper, jerk seasoning, salt-free 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.
- Cook until the chickpeas are 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 ½ teaspoons at most! Don't use too much spice, or it will overwhelm this quantity of chickpeas. Even with 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 until just warm or room temperature, then serve.
Calories: 82kcal | Carbohydrates: 2g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 573mg | Potassium: 128mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- Here are more tasty vegan appetizers.
Photos: Bigstock photo
Ordinary Blogger says
My kids LOVE roasted chickpeas but they know that I won't make them in the summer for just the same reason as you: I hate to turn on the oven! This looks like a great alternative. Thanks for sharing! Bookmarking this to try soon.
I've made these at least twice a week since you posted the recipe - LOVE them! This website and your new book have been a godsend for me in the kitchen, thank you so much!
Thanks, Kayla! What a nice comment. Glad you're enjoying all things VegKitchen, and Plant Power as well.
Aideen Walsh says
Just tried these and they turned out perfect! Nice and dry but not burnt.
Jennifer Gill says
Made these and added a little spinach and onion and served over rice…DELICIOUS!!!