We’ve been assigned to bring appetizers to Thanksgiving, so I’m trying out some recipes. I decided to explore whether sweet roasted garbanzos are better than spicy or vice versa.
I already had a spicy recipe from Everyday Food, so to get its opposite I just googled “maple roasted chickpeas” and found something that basically said “Throw some garbanzos in the oven on a baking sheet with olive oil and maple syrup at 400 degrees for 30 minutes”. So I did just this, but I added some salt. Here’s how they looked:
For the spicy legumes, I did this:
- 1/4 cup extra-virgin olive oil
- 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
- 1 teaspoon cayenne pepper
- 1 tablespoon cumin seed
- [not in the original recipe, I added a general sprinkle of aleppo pepper]
- [ditto, a generous sprinkle of paprika]
- Coarse salt
- Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.
Here’s what they looked like when done:
The verdict? The spicy ones were so much more flavorful, and actually had a better texture. The maple ones grew on me slightly after a while, but I would say the winner is certainly spicy.
–Spicy Roasted Chickpeas recipe courtesy Martha Stewart’s Everyday Food magazine.