Spicy Soy Roasted Chickpeas

A lot of the things I make don't really seem recipe-worthy. Like the chickpea tacos I made the other night—tasted great, but brown chickpeas, brown tortilla, pale cheese...dull. And I didn't have anything on hand to brighten them up. No one wants to see those.

spicy soy roasted chickpeas

These were only supposed to be a garnish for the beautiful fresh pea soup I was making. Except the soup turned out terribly. The roasted chickpeas, though, turned out rather well. I make roasted chickpeas as a snack pretty often, and these were better than usual. They were crispier and didn't burn, which I attribute to using grape seed oil, which has a higher smoke point than olive oil, like I'd been using before.

spicy roasted chickpeas

As disheartening as it was to throw out an entire pot of soup (it really was that bad), at least something good came out of it. The soy sauce and sesame oil carmelized beautifully, giving the chickpeas a deep, rich brown color, and I added garlic and chili oil to give them some kick. I love them best right out of the oven, when you're right on the edge of burning your fingers and tongue by grabbing them straight off the pan. The longer you store them for, the less crispy they become, though they're still delicious. So eat them fast, and then make more. 

spicy roasted chickpeas

Spicy Soy Roasted Chickpeas

  • 1 can chickpeas
  • 1 tablespoon grape seed oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon garlic powder
  • Chili oil to taste

Preheat oven to 400. Drain and rinse the chickpeas. In a separate bowl, whisk together the rest of the ingredients. Combine with the chickpeas, making sure to thoroughly coat. On a baking sheet lined with parchment paper, spread the chickpeas out in a single layer and bake for 35-45 minutes. Shake the baking sheet every 10 minutes or so to ensure that the bottoms don't burn.