Roasted Sweet and Spicy Chickpeas

Roasted Chickpeas | cHowDivine.com

I have chickpeas on the brain. I kind of blame it on Amazon. Among other things, I’m addicted to Amazon. I bought 12 cans of garbanzo beans on subscribe and save. That’s a crap load of beans for a tiny family of two. Now why did I do this? Because among other things, I can’t pass up a seemingly good deal. I’m still feeling the high of getting a stainless steel handheld blender at Costco for only $19.99. I probably didn’t even need it. Yes, I have issues.

Luckily, I love garbanzo beans. And I will finish every last bean. One of my very favorite things to do to garbanzo beans is to simply roast them. I was introduced to roasted chickpeas by Zooey Deschanel. Really! I was reading an article on Zooey in some magazine while in a waiting room of my dentist’s office. And that article included a recipe for one of her favorite snacks, roasted garbanzo beans. I’ve made it numerous times since reading that article. I’ve also made many variations of it.

My favorite has to be the Roasted Sweet and Spicy Chickpeas. They satisfy all my cravings at once: sweet, spicy, salty, AND Korean. It is unbelievably easy to make. Just mix with the sauce. Bake for about 30 minutes. VoilĂ .

I don’t make too much at once, because my husband doesn’t know when to stop eating them. It doesn’t matter how much I make, he’ll chomp on them until they disappear. It’s that good. So I usually only make about a cup or two at a time.

I made about a cup for this post. Predictably, they were all gone by the time I uploaded these photos onto my hard drive.

Roasted Garbanzo Beans | cHowDivine.com

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Roasted Sweet and Spicy Chickpeas Recipe
Ingredients
1 cup cooked chickpeas
1 TB olive oil or canola oil
1 tsp gochujang (Korean red chili pepper paste) or sriracha
1 tsp agave nectar or honey
sea salt

  1. Preheat oven to 375 degrees. Prepare a baking sheet or pan with parchment paper.
  2. Rinse and drain chickpeas. Pat them dry. Stir together oil, gochujang, agave nectar, and a pinch of salt. In a large bowl, gently mix the chickpeas and the sauce until very well coated.
  3. Spread them out on the prepared baking sheet. Try not to overcrowd them. Bake for about 25-27 minutes, until the chickpeas become golden brown. Shake the pan or toss the chickpeas about halfway through to ensure even baking.
  4. Remove from heat. Add a sprinkle of sea salt if desired. Shake the pan. Enjoy!

Cook’s Note*:

Roasted Garbanzos | cHowDivine.comThe longer you bake, the thicker and crunchier the “shell” of the garbanzo bean gets. If you prefer the beans on the slightly softer side, bake for about 22-23 minutes.

Gochujang usually has gluten in it. If you want a gluten-free version, use a gluten-free sriracha.

You can brush the beans with additional sauce with about 5 minutes of baking left for extra flavor if desired. You can also dredge the beans in the sauce after baking, kind of like buffalo wings preparation. But keep in mind, it will result in messy hands!

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10. May 2013 by gomo
Categories: Appetizer, Asian (Non-Korean), Dairy-Free, Dessert/Snack, Gluten-Free, Korean Food, Vegan, Vegetarian | Tags: | 34 comments


Comments (34)

  1. I wonder what the chickpeas taste like with gochujang. My husband will be my testing bunny first, he goes crazy for roasted chickpeas. =P

    • Mine too; he goes crazy for roasted chickpeas and he’s my testing bunny. :) The chickpeas taste earthier with gochujang than sriracha. I much prefer them with gochujang, but I know not everyone has access to it. Have a lovely weekend Helene!

      • I live no where near any Specialty markets. Where might I purchase those pastes or what may I use as a substitute?

        • Hi Fran! Thanks for coming by the site. The ingredients can be found on Amazon – both gochujang and agave nectar. Gochujang is a Korean red chili pepper paste that tastes a little earthier and sweeter than sriracha. If you don’t want to commit to a big container of something that you’ve never tried, you can use sriracha. The taste will be different, but roasted chickpeas will taste great with just about anything sprinkled on them. :-)

  2. good grief these sound good. I’ll be a hero when I take some of these with me tonight. :)

  3. These were so delish! I’m making these again to take to work. I’ll be reaching for these when I get the munchies next week. :-) Thank you for the recipe!

    • Thank you Nicole! I’m so glad you like the recipe. You can also throw these in salads if you’d like. They are wonderful as salad toppings. I hope you are having a wonderful Mother’s Day weekend! :-D

  4. These look good. Do you guys ever make a banchan (side dish) version of it to eat with rice, or mainly munch on them as snacks? Never tried them before, but I’d think they’d be good as banchan too, right? I love “sweet, spicy, salty, AND Korean” too, especially in banchan! Been so hot here this weekend. I need some invigorating banchan to bring back my appetite lol.

    • We do eat them as banchan sometimes. If we do, I dredge them in sauce one more time after it’s done cooking. I like the sticky texture and the extra sauce that flavors the rice. I’m all about sauce on rice. :-D Give them a try. I’ve been a bit under the weather lately; and these really perked up my taste buds! Hope you’re having a fun weekend Miss Kim!

  5. Subscribe and save can be kinda dangerous, but I love it! And I like this recipe, too. I sometimes make something similar – and you’re so right that these are too, too addictive! Really fun post – thanks.

    • I have so many things on subscribe and save. I can’t keep track! Yes, these things are just too addictive. I can’t make too much at once. :-) Thanks John! I hope you are having a wonderful weekend!

  6. It looks like a super simple yet creative Korean fusion dish! I think I could eat 1 cup of it on the spot too. Don’t blame your hubby too much. :)

    • Thanks Sue! I should blame myself for supplying him them. :-D They are really yummy as banchan too – kind of like kohngjang. Hope you are well!

  7. Oh man, I could eat these by the handful. Especially because I know they’re so much better for you, too, than potato chips. ;)

    • Me too! It’s a good thing, since I have enough chickpeas in my pantry to feed a small army. Oh yeah, and it doesn’t hurt that it’s good for you. :-D

  8. What a healthy and delicious snack! Love the gochujang in here!

  9. I didn’t even know they sold beans on Amazon?! Love this idea…looks like a tasty (and healthy!) addition to my snack foods! Thanks:-)

    • They sell just about everything except produce! I’m so addicted to Amazon. I need an intervention! These are super easy to make. Give them a try. :)

  10. Love the Korean kick in your recipe…sounds like my kind of snack haha
    I have a can of chickpeas in my pantry over 4 months maybe little less and don’t know what to do with it…andddd now I know! Great idea, recipe and pics are YUMMY!

    • Thanks Sandra! I usually have too much of everything in my tiny pantry. I should be more economical with my space, but I can’t help it! Hope you try it out. It’s very Korean in flavor. We are very much a sweet, spicy, salty kind of people. :-P

  11. When I read “sweet and spicy”, I thought: my favourite mixture of flavours! And it reminded me why I love Korean cuisine so much (ok, there’s garlic too!).
    I am making these snacks this weekend! I have everything (including 1kg (2lb) tub of gochujang because it was all they had in my shop and there was no way I could go out empty handed). Thank you for this amazing recipe!

    • Huge tube of gochujang is the only way to go Sissi! I always have ample supply of gochujang and go through stages where I put gochujang on just about everything. I think you’ll really like this if you are into the sweet & spicy of Korean cuisine. :-D

  12. I am unaware of Amazon’s Subscribe and Save option and it looks like it needs to stay that way. I already buy enough food to fill a panty when I shop at Costco. :) What great sweet and spicy chickpeas! Absolutely love them!

    • I try to limit my Costco trips to once a month for that very reason! I’m hopelessly addicted to Amazon. Any attempt at intervention would be futile. :-D Thanks for your comment. We love these chickpeas here too!

  13. I love chickpeas! After I cook them, I can barely stop myself from eating the entire pot while standing at the stove! I need to try this recipe!

    • I love chickpeas too! That’s the reason why I just make a cup or two of this at a time. Can’t stop eating them! I hope you like this recipe. Have a great weekend Erin!

  14. How should I store these, and how long do they last? Just made them! :)

    • So glad you decided to make these! These are among our favorite snacks. We’ve never stored these, because we always finish these soon after they come out of the oven. But I have read in a few places that you can keep them in an airtight container in a cool and dry place for up to 2 weeks. I, however, would try to finish these in a couple of days just to be safe. If you are planning to store them, make sure you cool them completely before storing. Hope this helps Rachel!

  15. I’m in NY/NJ area with huge Asian grocery stores, so there’s lots of options. Is there a particular brand of Gochujang that you like the most? Thanks for sharing your recipe, few of your vegan recipes are on my to-do list.

    • Have you ever seen Gluten-Free Gochujang ? I found few GF recipes online?

      • I haven’t come across any gochujang that was certified gluten-free. I used to get a brand that didn’t list any gluten-containing ingredients, but I haven’t seen it sold in stores in a while. But even that wasn’t certified gluten-free. My grandmother used to make her own gochujang, and I grew up on that. Homemade is always best. But I don’t think it’s really worth it to make your own unless you have celiac disease or pretty bad gluten-sensitivity and can’t consume any gluten. Happy Saturday Louise!

    • Hi Louise! The brands I like most are Haechandle and Chungjungwon. They are the most reputable and the only brands recommended by my mom. Of course, making your own is best. But it’s a tedious process. I don’t think it’s really worth it unless you consume huge amounts of gochujang and are making a pretty big batch. I hope this helps!

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