This recipe was inspired by a blog post I read over a year ago, I’m honestly not sure which one, and now I can’t seem to find it. Oh well, such are the ways of the internet. Anyway, since then this has been my go-to pot-luck recipe, and my friends often request that I bring some when they throw a soiree.
Total time to prepare: about 50 minutes + soaking overnight if using dried chickpeas
- 3 cups chickpeas (cooked or canned)
- 2 tablespoons extra virgin olive oil
- 1 teaspoons dried rosemary
- 1-2 tablespoons fresh lemon juice
- Salt (to taste)
- Preheat the oven to 400 degrees fahrenheit.
- Prepare chickpeas. If using dried chickpeas use this method to cook them (note that it requires soaking overnight and about one hour of cook time). If using canned chickpeas, just rinse the them.
- In a bowl, toss chickpeas in olive oil, rosemary, lemon, and salt. Note that canned chickpeas are already salted so they will require very little, if any, extra salt. Taste and adjust seasonings.
- Line a large baking sheet with foil (optional, but makes cleanup waaaaay easier).
- Spread chickpeas evenly over the baking sheet in A SINGLE LAYER. If all of the chickpeas do not fit in a single layer, use another baking sheet. I recommend that the chickpeas touch each other, as this will make it easier to tell when they are done.
- Place baking sheet into the preheated oven and bake. After about 20 minutes, toss the chickpeas. When the chickpeas have shrunk and are no longer touching (about 45 minutes), they should be done.
- Allow to cool before serving.
Note: like the quick chickpea dinner recipe, these chickpeas can be seasoned however you like. There are lots of creative options on in the blogosphere, I encourage you to do a quick google search for inspiration.