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.
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. This step ensures crispy chickpeas. Remove the skins for an even crispier result.
Miso paste adds depth of flavor and a savory, umami taste to the dish. It can be found in the refrigerated section of the grocery store, near tofu, meat alternative products, or Asian ingredients. The recipe uses one can of chickpeas, but it can be easily doubled or tripled.
Enjoy!
Miso Roasted Chickpeas are a crunchy, flavorful, and healthy snack option that can be enjoyed on their own or added to soups and salads. Make a larger batch as they tend to disappear quickly. Remember to store them in an airtight container and consume within a day or two for the best texture. Try this recipe today and experience the addictive taste of Miso Roasted Chickpeas!
Looking for more delicious recipes? Visit The Corner Kitchen and explore a wide range of mouthwatering dishes.