Crunchy Chickpeas With Aleppo Pepper and Lemon Zest
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 1 cup
- 1(15-ounce) can chickpeas, drained and patted very dry
- 2tablespoons olive oil
- ½teaspoon Aleppo pepper or red-pepper flakes
- Kosher salt
- 1teaspoon lemon zest
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
209 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 8 grams protein; 271 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 400 degrees. Spread chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
- Step 2
In a 10-inch skillet, heat the olive oil over medium-low heat. Add chickpeas and toss to coat in the oil. Stir in Aleppo pepper and season well with salt. Remove from heat and sprinkle with the lemon zest and toss again. Serve warm. Store any leftovers in an airtight container for up to a week.
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Cooking Notes
Mike
Definitely halve the oil
Liz from okc
These are tasty but pretty oily. I can’t imagine snacking on them like a bar snack, which means using your hands. I ate with a spoon. Wondering if half the oil would work.
Todd
These are great and as you note, pair well with G&T's. However, as noted by readers, 2 TBSPs of olive oil is way too much. For the second batch, we used only 1 TBSP and all seasonings adhered nicely.
Jay
We've found that after rinsing and drying the chickpeas, leaving them out overnight to dry further enhances the crunch of the chickpeas, especially on day 2 and beyond.
TobyCat
Melissa Clark's recipe reverses the process - bake the chickpeas first then add oil. See https://cooking.nytimes.com/recipes/1017427-crunchy-roasted-zaatar-chickpeas?surface=cooking-carousel&fellback=false&req_id=592753177&algo=cooking_doc2vec_weight_1&variant=0_cooking_doc2vec_weight_1&imp_id=901457491&action=click&module=RecirculationRibbon&pgType=recipedetails&rank=2.
triciaj
I made these with 1 Tab olive oil, as suggested, which worked well. I used 1/2 tsp salt, which might be too much. I cooked in a convection oven and the chickpeas seemed oddly dry in the center - desiccated rather than than crunchy, if that makes any sense. I will try again without the convection setting to see if that improves the mouth feel.
laura
Do these in the air fryer. Coat with cornstarch.
Heinke
Cut down on calories by spraying with non-stick spray.
Randy
Could have done with a bit less oil. But these are tasty and fun. A good use of my Aleppo pepper in the spice rack.
Jim
Decreased oil to 1.5 tsp, next time use 1 tsp. Aleppo pepper doesn’t have much flavor - I think I’ll try smoked paprika. Dried canned chickpeas overnight - came out crunchy after 30-40 minutes in oven @ 400, stirring every 10 minutes. Turned off oven, let sit for 20 minutes to cool in closed, turned off oven. Lots of effort for small return - 1 can of chickpeas doesn’t make very much. Next time, I think I’ll do 2-3 cans of chickpeas.
Jc
Halve the oil.
Imaginative
It’s much quicker to use a skillet and do this on the stovetop.
Lara
The drier the chickpeas are the better they will absorb the oil. And, yes, they are oily but oh so delicious! I used only one and a half TBSPs of oil though.
Ellen
Only used about 3/4 teaspoon of oil. Next time I’m going to double the recipe-so good! Lemon zest is key
gale
@TobyCat - how is Ms Clark's recipe different - other than the spices?
WK
Why not just toss the chickpeas in the oil and seasoning before roasting rather than sautéing in a pan after? Just curious about the extra step and dishes.
Michelle
Reduce oil to 1 tbsp.
TobyCat
Melissa Clark's recipe reverses the process - bake the chickpeas first then add oil. See https://cooking.nytimes.com/recipes/1017427-crunchy-roasted-zaatar-chickpeas?surface=cooking-carousel&fellback=false&req_id=592753177&algo=cooking_doc2vec_weight_1&variant=0_cooking_doc2vec_weight_1&imp_id=901457491&action=click&module=RecirculationRibbon&pgType=recipedetails&rank=2.
Joy Mohr
"Use only 1 Tbsp of oil!"
Jay
We've found that after rinsing and drying the chickpeas, leaving them out overnight to dry further enhances the crunch of the chickpeas, especially on day 2 and beyond.
triciaj
I made these with 1 Tab olive oil, as suggested, which worked well. I used 1/2 tsp salt, which might be too much. I cooked in a convection oven and the chickpeas seemed oddly dry in the center - desiccated rather than than crunchy, if that makes any sense. I will try again without the convection setting to see if that improves the mouth feel.
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