Get ready for a snack attack, friends! Every so often there comes along a snack that’s insanely delicious, wildly addictive, and to throw it over the edge, healthy. Enter Miso Roasted Chickpeas. Also known as, my new favorite snack.
While these are the best snack to enter my life in a long, long time, Roasted Chickpeas are no one trick pony. Throw a small handful on top of a bowl of soup – they work especially well with this spiced lentil soup, this sweet potato number, and this creamy tomato soup. Also, don’t be shy with adding these to salads!
Roasted Chickpeas, or garbanzo beans if you prefer, are nothing new. This crunchy snack food has been gaining popularity for some time. But, as often happens with most trends, I’m late to the game. That’s ok, though. Better late than never.
One of the first crucial steps in making these chickpeas, after draining and rinsing them is getting them totally dry. I do this spreading them over a layer of paper towel, then using another paper towel (or two) I roll them around and pat them dry. Sometimes I need to repeat this process a second time. You just want to be sure the chickpeas are completely dry. Because, dry chickpeas equal crispy chickpeas. This step also works to remove the skins. I like to make sure all the skins are removed. It's up to you if you want to follow suit, though you don’t have to.
I just started cooking with miso paste earlier this year, and I can’t believe that I haven’t been using this stuff forever. Really. Just, wow. It adds depth of flavor to any dish where it’s used, and best of all, it adds an ultra savory, umami taste.
When I finally decided to try miso, I had the hardest time trying to find it. It took me forever. Or at least four trips to the grocery store. But, this was only because I had no idea where to look for it, and it wasn’t in the areas I thought it might be. I’m sure it’s slightly different from store to store, but you’ll find miso paste in the refrigerated section, perhaps near tofu, meat alternative products or Asian ingredients.
This recipe uses one can of chickpeas, though it’s incredibly easy to double or triple it. You may want to consider making a larger batch. It’s both shocking, and not, how easy it is to devour a single batch of Roasted Chickpeas at lightning speed.
These are also best eaten within a day or two after making. After that, they start to lose their firmness and crispiness that makes them so wonderful.
Enjoy!
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