WAYS TO MAKE SKILLET-ROASTED CHICKPEAS

Roasted chickpeas have become a popular snack. And why not? Chickpeas are arguably the tastiest members of the legume family. Pan-roasting chickpeas on the stovetop are ultimately quicker and more efficient than heating up your oven. In addition to simply enjoying them as an appetizer or snack, skillet-roasted chickpeas are a tasty topping for salads and pasta dishes.

SRIRACHA-LEMON CHICKPEAS

Sriracha fans will enjoy these spicy, tart, and slightly sweet skillet-roasted chickpeas. With this recipe and the others that follow, feel free to adjust the flavorings to your taste.

INGREDIENTS

  • 1 teaspoon olive oil or vegetable oil
  • 1 teaspoon sriracha
  • 1 tablespoon maple syrup or agave nectar
  • 1 tablespoon lemon juice
  • 1 (15-ounce) can chickpeas, drained and rinsed

METHOD :

  1. Combine all the ingredients in a medium skillet, making sure that the chickpeas are evenly coated. Bring the mixture to a simmer and cook for 8 minutes or so over medium-high heat, stirring often, until the chickpeas are nicely glazed.
  2. Adjust the sriracha, maple syrup, and lemon juice to taste, then cook the chickpeas, stirring constantly, for 2 to 4 minutes longer, until lightly browned. Remove from the heat and transfer to a serving bowl.

SESAME-GINGER CHICKPEAS

Sesame-ginger salad dressing gives these roasted chickpeas a lovely glaze. Watch them disappear quickly!

INGREDIENTS

SESAME-GINGER CHICKPEAS
SESAME-GINGER CHICKPEAS
  • 2 tablespoons bottled sesame-ginger salad dressing 2 teaspoons maple syrup or agave nectar
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ½ teaspoon ground ginger, or more to taste
  • 2 teaspoons sesame seeds

METHOD :

  1. Shake the bottle of sesame-ginger dressing well before measuring it out. Combine the dressing and agave in a medium skillet with the chickpeas. Cook for 8 minutes or so over medium-high heat, stirring often, until nicely glazed.
  2. Add the ginger and taste, adjusting the flavors if you’d like. Cook the chickpeas, stirring constantly, for 2 to 4 minutes longer, until lightly browned. Sprinkle in the sesame seeds. Remove from the heat and transfer to a serving bowl.

CURRY-LIME CHICKPEAS

Chickpeas are always compatible with curry flavors. In addition to enjoying this type of roasted chickpeas as a snack, use it as an additive to cereals or vegetable dishes.

INGREDIENTS

  • 1 teaspoon olive oil or vegetable oil
  • 1 tablespoon lime juice
  • 1 tablespoon vegan mayonnaise
  • 1 (15-ounce) can chickpeas, drained and rinsed 1 teaspoon curry powder, or more to taste Sriracha or other hot sauce to taste

METHOD :

  1. Combine the oil, lime juice, vegan mayonnaise, and chickpeas in a medium skillet. Cook for 8 minutes or so over medium-high heat, stirring often, until nicely glazed.
  2. Add the curry powder and hot sauce and cook the chickpeas, stirring constantly, for 2 to 4 minutes longer, until lightly browned. Remove from the heat and transfer to a serving bowl.

SMOKY BBQ CHICKPEAS

Barbecue seasonings have become one of my favorite spice blends. Even when used in small amounts, they deliver big flavor. Look for it in spice supermarkets.

INGREDIENTS

  • 1 teaspoon olive oil or vegetable oil
  • 2 teaspoons maple syrup or agave nectar
  • 2 teaspoons soy sauce or liquid amigos
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 teaspoon barbecue seasoning (try mesquite or smoky maple)

METHOD :

  1. Combine all the ingredients except the barbecue seasoning in a medium skillet, making sure that the chickpeas are coated. Cook for 8 minutes or so over medium-high heat, stirring often, until nicely glazed.
  2. Add the barbecue seasoning and cook the chickpeas, stirring constantly, for 2 to 4 minutes longer, until lightly browned. Remove from the heat and transfer to a serving bowl.

MAPLE-CINNAMON CHICKPEAS

Sweet chickpeas? Somehow, this really works. Along with the maple syrup, a coating of cinnamon and a tiny bit of sugar make these go down like candy.

INGREDIENTS

  • 1 teaspoon neutral vegetable oil
  • 2 tablespoons maple syrup
  • 1 (15-ounce) can chickpeas, drained and rinsed ½ teaspoon cinnamon
  • ½ teaspoon natural granulated sugar

METHODE :

  1. In a medium saucepan, mix oil and syrup with the chickpeas. Cook for 8 minutes or so over medium-high heat, stirring often, until the chickpeas are nicely glazed.
  2. Sprinkle in the cinnamon and sugar, then cook the chickpeas, stirring constantly, for 2 to 4 minutes longer, until lightly browned. Remove from the heat and transfer to a serving bowl.

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