Roasted Chickpeas with Garlic and Sage
By admin • Apr 9th, 2007 • Category: Light Bites, Potatoes, Grains, and Beans
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Roasted Chickpeas with Garlic and Sage
Roasted and crunchy, savory chickpeas make a wonderful nutty treat. This recipe is a perfect blend of textures and flavors. Have these on hand during cocktail hour, for picnic snacks, or dropped into a salad. The roasted garlic and toasty sage are equally delicious. So, for a change, when you think nuts, think chickpeas!
2 c. (or 2 15 oz. cans) chickpeas, rinsed and drained
2-3 T. olive oil
3 cloves garlic, whole not peeled (optional 2-3 cloves minced)
3-4 (or more) sage leaves
Salt and pepper
Preheat the oven to 425.
In a cast iron skillet, heat the oil. Add the chickpeas and the garlic, and sauté for a minute or two. Be sure the beans are well coated with the oil, then add the sage, and remove the pan from the stove.
Place the skillet in the oven and roast, giving it a shake every so often. Roast until the chickpeas begin to turn brown, about 15-20 minutes, or longer, depending upon your oven. Remove the pan from the oven and set aside to cool a bit.
When the chickpeas are still hot, you can sprinkle with a little additional olive oil or your favorite spice. I like chipotle or curry powder, but basically whatever you like will work. I usually just stick with a little kosher salt. A tiny squeeze of fresh lemon is also a nice addition.
admin is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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very refreshing very tasty
Loved your first show. Good luck. TONI C.
Thank you so much for writing! We hope you enjoy the rest of season one and season two!
This recipe is great! I really wanted a great chickpea recipe like this to have around as nibbles for guests and family…but I ended up eating it all in one sitting
thank you!
Your show is great.
These chick peas are pretty addictive…I can easily go through a serving all by myself too…thank goodness they’re healthy! I’m glad you enjoyed the recipe and thanks so much for writing Sarah .
Toni
I love your recipies! I used to teach vegetarian cooking classes .I love your program.
YOU ROCK MY SOCKS!!!!!!!!!!
Can you use dried chickpeas and would you soak and cook them for a couple of hours before proceeding
Yes, you would prepare the dried chickpeas just as you would if you were cooking with them, soaked and boiled. Once they are tender, they are ready to be dressed and baked. Toni
Toni, you make it all look easy and delicious. Your show is a godsend. My 14 year old granddaughter is a vegan and I can now finally make dishes that not only she will love but the rest of the family can enjoy, too. You go, girl!
What do I do with leftovers? Do I store them at room temperature or in the ‘fridge?
Hi Karin, These should be stored in the fridge. They may be re-heated. Beans unless they are dry, should always be stored in the fridge and really any fruit or vegetable cooked, especially cooked in oil or opened from a can should also be refrigerated.
This sounds wonderful. Saw your excellent show for the first time tonight – can’t wait to try this and others from the Garbonzo episode – looking forward to more episodes! merci beaucoup – gratie mille
I saw your show yesterday and made these last night. OMIGOD, they are so yummy! I think I have replaced my tortilla chip addiction with these savory snacks. I am going to try the cauliflower/squash recipe this afternoon and while I have the oven on, I might as well make more of the chickpeas.
I am not a vegetarian, but if I keep making your delicious recipes, I might end up one, at least a few nights a week.
Thanks, Toni!
Just finished making this baby and I must say, this is by far the quickest and easiest snack I’ve cooked so far! And dangerously addictive.
No nonsense and straight forward, and the taste is an absolute beauty.
I’ve added a teaspoon of raw sugar with paprika and five spices and it’s salty, spicy with a hint of sweetness.
I love it!
Thanks Toni!
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