Description
Simple, sunny roasted chickpeas with tomatoes and rosemary. Pairs perfectly with Burgundy wine.
Ingredients
Units
Scale
- 500 g (about 2 cups) cooked chickpeas, well dried
- 5 cloves garlic, smashed with the back of a heavy knife
- 2 tbsp olive oil
- 1 tbsp (about 15 g) unsalted butter
- 3 large sprigs fresh rosemary, leaves stripped
- 2 tsp flaked smoked salt
- 2 tsp crushed black peppercorns
- 200 g (about 1 cup) sun-blushed tomatoes
- 1 tsp ground cardamom
Instructions
- Preheat the oven to 200–220°C (390–425°F).
- Spread the cooked chickpeas on a clean kitchen towel and pat them very dry. Any surface moisture will steam rather than roast and prevent a crisp exterior.
- Toss the dried chickpeas with the smashed garlic, olive oil, butter, rosemary, smoked salt, crushed pepper, sun-blushed tomatoes, and ground cardamom until evenly coated.
- Spread in a single layer on a baking tray and cover tightly with foil.
- Roast covered for 1 hour to cook the chickpeas through.
- Remove the foil and continue roasting until golden brown and crunchy, about 20–30 minutes more. For softer chickpeas, leave the foil on for the full time; for crunchy, nutty results, leave it off for the final stretch.
- Taste and adjust salt. Serve warm or at room temperature.
Notes
Drying the chickpeas thoroughly before seasoning is the most important step — any moisture left on them causes steaming rather than roasting, and you lose the crisp exterior. They are best eaten the same day; store uncovered at room temperature rather than in an airtight container, which traps moisture and softens them.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Cuisine: French-Inspired