One of my boyfriend’s coworkers invited us for a barbeque on Long Island this weekend and we were asked to bring a side dish. It won’t be an ordinary cookout with hot dogs and burgers though– they will be roasting a whole (!) lamb.
So what do you bring as a side dish to a non-ordinary barbeque? It has to be something nobody else will think to bring too. Ever showed up to a BBQ with potato salad, only to discover there’s already 2 other variations of it there? I’m not looking to be that awkward third-potato-salad-bringer. Plus, I don’t even know how to make potato salad which means I’d have to stop at Whole Foods. Nah. Plus, I’m pretty sure it’s an adult-only BBQ, which means a bag of Doritos isn’t going to cut it either, as much as I wish it would… what to bring, what to bring.
Well, enough with the suspense, which was already ruined by the title of this post– I decided to make my oven roasted chick peas!
I honestly didn’t used to think they were so special. I would make them as a savory and kinda carb-y snack alternative to potato chips or fast food. Of course I thought they were good. I think all food is good. But, family and friends have repeatedly told me that my roasted garbanzos are delicious, and they back up their claims by eating all of them and not leaving any for me.
Flash forward to today when I decided to make this snack for upwards of twenty people at probably the fanciest BBQ I’ll ever be invited to, and share this recipe with all of you.
It’s really simple, and basically anything I do here could be done by a four-year-old (except the oven part, don’t let your kids do that). I’ve scaled the recipe down for a couple people’s worth, even though I’m making like 10 times that much for the BBQ.
Here’s what you need for 2ish people worth of oven roasted chick peas:
1 can of chick peas — I use Goya brand because it tends to have less sodium than others.
Oil — I used my rosemary-infused olive oil.
Seasonings… well, I’ll get to that part later.
How to make Kim’s Signature Chick Pea Snacks:
Pre-heat your oven to 420 degrees Fahrenheit.
Drain the liquid from the can. For best results, use a colander and let the chick peas sit just a minute so they’re actually totally drained. If you put still-soggy chick peas in the oven, you won’t get the nice crispy outside you’re looking for.
Put the garbanzos in your chosen bake-safe pan. Spread them so they’re all touching the pan– no layering here. Example A:
Drizzle oil over the chick peas then roll them around in the pan so the oil gets on all sides. You want enough oil so that they don’t get stuck to the pan, but not so much that you’re drowning them, which defeats the purpose of a healthy snack. Usually I am accidentally heavy handed with the oil, which is why I’m not giving you an exact measurement… sorry!
When the chick peas are sufficiently rolled around in the oil, then season them. I usually use a tiny bit of salt and then Hungarian paprika (That Alex’s mom sent us from Poland! So cool!) . Roll them around again so the seasoning is all over– then fresh ground pepper on top. [Alternatively, make pizza flavored garbanzos with oregano, dried basil, and chili flakes]
Put the chick peas in the oven for 25-30 minutes… or however long you like really, but I do about 30 minutes unless I get impatient. I like mine to be kinda crispy on the outside, but still moist on the inside. If you want yours to be soft and warm, use a lower temperature and less time. If you want them to be crunchy all the way, you’re gonna have to wait a while. At the 15 minute mark I use a spoon to roll the garbanzos over to the other side and gauge how much longer they need.
The way I test if they’re done is by trying one! I scoop one out of the pan with a spoon and let it cool for a second.
If you try the chick peas, I want to hear what you think of them… what you tried, etc. Especially if you try an interesting combo of spices– then I may have to steal your recipe!