Harissa and Rosemary Roasted Chickpeas

Ditch the store-bought and make these Harissa and Rosemary Roasted Chickpeas at home. They’re crunchy, spicy and perfect for movie nights.

Ever since I tried roasted chickpeas for the first time I fell in love. They’re like the perfect crunchy snack to munch on. And they’re soo easy to put together. You can use canned chickpeas or dry.

If you cook dry chickpeas, you can make a double batch, freeze half and use it when you want the second batch of roasted chickpeas. I know that that’s what I do all the time.

I don’t know why but I am not a fan of canned goods. I’m not saying they’re not good, but I like buying them dry. Lentils, chickpeas, all kinds of beans, I love them all. But I prefer to soak them the night before and to cook them myself.

It’s not at all hard to cook them, you just have to organize your meals a little bit. If you want to cook beans the next day, just soak them the night before. That’s it.

Now, to the recipe. This time I tried something different because I wanted to see how the chickpeas tasted if they were spicy. They were amazing!! Can you believe that the whole batch was eaten that day? It was that good.

Ingredients:

• 300 g of dried chickpeas
• 30 g of Emmental cheese
• 1/4 of a teaspoon of salt
• 1/4 of a teaspoon of black pepper
• 1 teaspoon of garlic powder
• 1 tablespoon of harissa paste
• 1/2 a teaspoon of extra virgin olive oil
• 1 stalk of rosemary

You have two options. You can use canned chickpeas and start right away with the baking or use the dry ones and start the night before.

I am using dry chickpeas so I tell from there. Measure the 300 g of dried chickpeas and pour them into a bowl. Wash them with cold water and leave them to soak overnight. If they suck all the water, just pour more. Put the bowl in the fridge overnight.

The next day, wash them and discard the water. Pour them into a pot and cook them for 25-30 minutes, until they’re soft, but a little bit crunchy.

Discard that water as well and pour the cooked chickpeas into another bowl. Now add all the ingredients on top of the chickpeas and stir to combine.

You can omit the cheese if you don’t want to add it.

Line a baking sheet with parchment paper and preheat the oven to 200*C. Add the chickpeas to the baking sheet and arrange them in a single layer. Add one stalk of rosemary on top.

Use a bigger baking sheet that I used because mine is 30cm long and the chickpeas weren’t really in a single layer. But if you stir the chickpeas every 10 minutes, they will get crunchy either way.

Add the baking sheet into the oven and bake for 30 minutes approx., mixing through every 10 minutes, until they’re crunchy.

Serve hot, warm or at room temperature, they’re delicious either way.

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Harissa and Rosemary Roasted Chickpeas

Yield: 2 servings

Prep Time: 12 hours

Cook Time: 1 hour

Total Time: 13 hours

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Ingredients

• 300 g of dried chickpeas
• 30 g of Emmental cheese
• 1/4 of a teaspoon of salt
• 1/4 of a teaspoon of black pepper
• 1 teaspoon of garlic powder
• 1 tablespoon of harissa paste
• 1/2 a teaspoon of extra virgin olive oil
• 1 stalk of rosemary

Instructions

1. You have two options. You can use canned chickpeas and start right away with the baking or use the dry ones and start the night before.
2. I am using dry chickpeas so I tell from there. Measure the 300 g of dried chickpeas and pour them into a bowl. Wash them with cold water and leave them to soak overnight. If they suck all the water, just pour more. Put the bowl in the fridge overnight.
3. The next day, wash them and discard the water. Pour them into a pot and cook them for 25-30 minutes, until they're soft, but a little bit crunchy.
4. Discard that water as well and pour the cooked chickpeas into another bowl. Now add all the ingredients on top of the chickpeas and stir to combine.
5. You can omit the cheese if you don't want to add it.
6. Line a baking sheet with parchment paper and preheat the oven to 200*C. Add the chickpeas to the baking sheet and arrange them in a single layer. Add one stalk of rosemary on top.
7. Use a bigger baking sheet that I used because mine is 30cm long and the chickpeas weren't really in a single layer. But if you stir the chickpeas every 10 minutes, they will get crunchy either way.
8. Add the baking sheet into the oven and bake for 30 minutes approx., mixing through every 10 minutes, until they're crunchy.
9. Serve hot, warm or at room temperature, they're delicious either way.