Roasted chickpeas have become a snack foods people talk about more than they actually execute well. Most versions come out either still a bit soft in the middle or so dry they crack your teeth. This recipe takes longer than you’d expect, a full covered hour in the oven followed by uncovered time to crisp up, and that’s intentional. The smoked salt and cardamom combination sounds unusual but it’s worth taking on faith. Sun-blushed tomatoes round it out rather than overwhelm. If you’ve been underwhelmed by roasted chickpeas before, the slow oven is probably what was missing.
How to Make Roasted Chickpeas with Rosemary
Dry the chickpeas properly first
Spread them on a clean towel and pat them very dry before seasoning. Any moisture left on them will steam instead of roast, and you lose the crisp exterior you’re after. Even canned chickpeas that look dry still carry enough surface moisture to matter.
Smash the garlic, don’t chop it
Smashed cloves roast and mellow slowly alongside the chickpeas rather than burning the way chopped garlic tends to. They’ll be soft and almost sweet by the time everything’s done, which works with the cardamom. 
Remove foil at the right moment
The foil cover for the first hour keeps moisture in and lets the chickpeas cook through. Removing it for the final stretch is what creates the exterior texture. Don’t rush this step by pulling the foil early.
Chef Katherine Frelon’s Roasted Chickpeas with Tomatoes and Rosemary
Ingredients
- 500g cooked chicpeas (2.05 cups)
- 5 cloves garlic, smashed with the back of a heavy knife
- 2 tbsp olive oil
- knob of butter
- 3 large sprigs of rosemary, stripped
- 2tsp flaked smoked salt
- 2 tsp crushed black pepper corns
- 200g sun blushed tomatoes (1 cup)
- 1tsp ground cardomon
- Roast in a medium 200/220°C oven (approx.390 F – 425 F), covered with foil for 1hr then remove foil and continue to roast until golden brown.
- If you prefer chicpeas to be soft, keep the foil on, but crunchy, nutty chicpeas are delicious
- Serve with GirolleTart, Sweet Morrocan Carrot Salad (recipe at Honestcooking.com) and a fresh leafy wild rocket and spinach salad.
Instructions
Frequently Asked Questions
How do I get roasted chickpeas really crispy?
Dry them thoroughly with a paper towel before roasting. Moisture is the main reason they turn out chewy rather than crunchy.
What temperature is best for roasting chickpeas?
Roast at 400-425°F (204-218°C) for 25-35 minutes, shaking the pan halfway through. Higher heat produces a crispier result.
Can I use dried rosemary instead of fresh?
Yes, use about one-third the amount since dried herbs are more concentrated. Add it before roasting so it blooms in the heat.
How long do roasted chickpeas stay crispy?
They are best eaten the day they are made. Store uncovered at room temperature; airtight containers trap moisture and soften them.
Can I use canned chickpeas?
Canned chickpeas work well. Drain, rinse, and dry them very thoroughly before seasoning and roasting.
