Crispy roasted chickpeas (garbanzo beans) | Food-4Tots | Recipes for Toddlers

25 March 2011 | 63 comments
Posted in Featured Articles, snacks, Vegetarian, Western

RECIPE FOR CRISPY ROASTED CHICKPEAS (GARBANZO BEANS)

Source: Own concoction
Make: 2-3 servings
Ingredients:
430g canned chickpeas/ garbanzo beans (equivalent to 1 can)
Seasonings:
¼-⅔ tsp sea salt (note 3)
2 tsp extra light olive oil
any spice mix of your choice
This is my own spice mix:
¼ tsp paprika
⅛ tsp ground garlic
⅛ tsp ground cumin
⅛ tsp ground cinnamon
⅛ tsp black pepper
Methods:
Preheat oven to 200°C.
Drain the chickpeas from the can.
Wash and rinse the chickpeas several times until the water is not foamy and cloudy. Rub off and discard the skins at the same time. (note 4)
Then drain the chickpeas once again to remove any excess water.
Line a baking sheet with kitchen towel. Spread the chickpeas over it. Then gently press and roll the kitchen towel to absorb the water. Make sure the beans are completely dry. Discard the kitchen towel.
Transfer the beans to a mixing bowl. Combine all the seasonings (except olive oil) in a small bowl and pour over the beans. Drizzle olive oil over them.
Use your hands or spatula to coat the beans evenly.
Place the chickpeas on a baking sheet in a single layer.
Bake for 30-40 minutes until golden brown and crunchy. Tossing, shaking, stirring every 10 minutes, then reduce to every 5 minutes after baking for 30 minutes. Watch them closely to ensure the beans are not burned.
Remove them from the oven and cool down completely before storing in an air-tight container.
Notes:
Dried chickpeas can be found in Indian grocery store or organic section/ dried goods at the supermarket. Canned chickpeas are more widely available in supermarket.
You may not need to add too much salt as the canned beans are slightly salted.
For dried chickpeas: wash and rinse the chickpeas. Put water in a pot (enough to cover the beans), cover with lid and bring to a boil. Add salt and chickpeas. Turn down the heat and simmer for 30 minutes or until the beans are cooked. Drain well. Then continue with step (5)-(10). (P/S: It is not so easy to rub off the skins as compared to the canned version. So, just leave it.).
There are 2 ways I used to remove skins from canned chickpeas:
a) one by one: take one bean, use your finger tipto rub it lightly.This will loosen the skin. It takes longer (about 15 minutes for 1 can of beans) but guarantee 100% removal of the skins; or
b) batch by batch: during washing, prepare a deep pot/ bowl with enough water to completely submerge the beans. Put your hands into the water and rub lightly handfuls of the chickpeas in between your palms to loosen the skins from the beans. Do not apply any pressure during rubbing as it will mash the chickpeas. Strain off the skins with a slotted spoon. Repeat until you don’t feel any skins peeling away from the beans between your hands. Divide the chickpeas into 2-3 batches to speed up the process. This method is faster but doesn’t guarantee 100% removal of the skins.
Best to be consumed within 3-4 days.

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63 Comments

FoodieAnn says:
25 March 2011 at 2:03 pm
Loved the food styling… very colorful and playful….
My friend used to buy this roasted chickpeas and i love crunching those…
Reply
- food-4tots says:
  28 March 2011 at 11:09 pm
  FA: Thanks for your wonderful compliments! Maybe you can make some for your friend now. 😉
  Reply
Alice says:
25 March 2011 at 5:01 pm
Yum…. don’t have to buy from the “kacang putih” man anymore! 🙂
Reply
- food-4tots says:
  28 March 2011 at 11:11 pm
  Alice: My friend, I haven’t met a “kacang putih” for many decades. lol!
  Reply
Christine@Christine's Recipes says:
25 March 2011 at 8:11 pm
Yummy snack! I love chickpeas for soup, but haven’t tried to bake them. Let me try try !!! I bet my husband will get addicted too. 🙂
Reply
- food-4tots says:
  28 March 2011 at 11:12 pm
  Christine: I love chickpeas for soup too. Hope it will suit your hubby’s taste bud. 😉
  Reply
Annette says:
25 March 2011 at 10:55 pm
I was actually planning on making these for snack today. I will be trying your spice mix, it sounds delicious. I always use dried chickpeas and find the only way they work for me is to soak them overnight in salted water. In the morning I rinse them and cook them in the crock pot until soft.
Reply
- food-4tots says:
  28 March 2011 at 11:16 pm
  Annette: Oh, what a co-incidence!! Thanks for your kind sharing. 😉
  Reply
Joanne says:
26 March 2011 at 12:59 am
I love how roasted chickpeas can take on just about any flavor profile you wish and still be delicious! Way better than chips if you ask me!
Reply
- food-4tots says:
  28 March 2011 at 11:18 pm
  Joanne: Yes, I can’t agree more. 😉
  Reply
tigerfish says:
26 March 2011 at 1:30 am
I will use canned chickpeas to make this too. My hb is not a fan of garbanzo beans in dishes as he does not enjoy the mushy starchy texture but I think kacang-putih style may change him *evil grin*
Reply
- food-4tots says:
  28 March 2011 at 11:19 pm
  Tigerfish: Hope you will convince him to accept chickpeas with this recipe. 😉
  Reply
Karen says:
26 March 2011 at 4:33 am
to cook dried chick peas, soak overnight as usual, then use a rice cooker. I never measure the water or time them, just fill it up plenty, and keep an eye on them. you can smell when they’re done. if the water gets low they will burn. you can stir them once or twice to make extra sure they’re not burning on the bottom. to check them, let one or two cool and then bite into them. should be soft enough to eat.
Reply
- food-4tots says:
  28 March 2011 at 11:22 pm
  Karen: Thanks for your kind sharing. What a great idea to use rice cooker! 😉
  Reply
Nicole@HeatOvenTo350 says:
See Also
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26 March 2011 at 5:41 am
What a great snack! I just barely started cooking dried beans in my pressure cooker and this would be a great use for some of my extra. Thanks!
Reply
- food-4tots says:
  28 March 2011 at 11:23 pm
  Nicole: Thanks! Yes, give it a try! 😉
  Reply
Charissa says:
26 March 2011 at 6:28 am
I’ve tried something similar to this with garam masala. It was amazing! This looks so good!
Reply
- food-4tots says:
  28 March 2011 at 11:28 pm
  Charissa: Thanks!! 😉
  Reply
Jo says:
26 March 2011 at 10:15 am
Ok, so I just made these, because I LOVE anything chick pea. They are very nice, but I need you to tell me how you remove the skins without resorting to one at a time!! This was so time consuming I am not sure I will do it again, even for the fab result.
Reply
- food-4tots says:
  28 March 2011 at 11:29 pm
  Jo: Thanks for dropping by. It’s quite easy to discard the skins. Give it a try! 😉
  Reply
- Ankur says:
  7 August 2011 at 6:21 am
  Hello,
  I hated discarding the skins as well. What happens if I do this recipe with the skins? Do the chick peas burn / not become so crunch etc? Has anyone tried making this with the skin?
  Reply
  - food-4tots says:
    8 August 2011 at 10:53 pm
    Ankur: The chick peas will not be burnt with the skins but may not be as crunchy as the ones without skin. It’s no harm trying the recipe with the skins on. I had previously tried to remove the skins partially in my first attempts and the results turned out fine too. Maybe you can try the batch by batch method to remove the skin. Hope it helps. 😉
    Reply
Laurel says:
26 March 2011 at 10:18 am
This is fun! I’d love for you to submit this to the M&T Spotlight at http://www.makeandtakes.com/spotlight
Reply
- food-4tots says:
  28 March 2011 at 11:30 pm
  Laurel: Thanks for the invitation!! 😉
  Reply
Mika says:
26 March 2011 at 3:07 pm
Yummy snack!!! I love it…I’m sure my family would love it too, they love dried chickpeas, the ones so hard to bite sold in Italy…eheeheh…plus yours are flavored… ^_^
Reply
- food-4tots says:
  28 March 2011 at 11:40 pm
  Mika: Thanks! Hope this recipe will suit your family’s palate. 😉
  Reply
Ching @ LCOM says:
26 March 2011 at 11:42 pm
Sure made a great snack!
Reply
- food-4tots says:
  28 March 2011 at 11:40 pm
  Ching (LCOM): It is indeed yes. 🙂
  Reply
pigpigscorner says:
27 March 2011 at 1:41 am
This is such a healthy and yummy snack!
Reply
- food-4tots says:
  28 March 2011 at 11:41 pm
  Pigpigscorner: Thanks!!
  Reply
Angie's Recipes says:
27 March 2011 at 1:28 pm
I　ｈａｖｅ　ｂeen eating too much　roasted chickpeas　ｌａｔｅｌｙ．．．．Ｑｕｉｔｅ　ａｄｄｉｃｔｉｖｅ．．：－））
See Also
Poppadom Dips Recipe (easy Indian dips)
Reply
- food-4tots says:
  28 March 2011 at 11:41 pm
  Angie: Yes, me too. 😉
  Reply
Evie says:
27 March 2011 at 4:56 pm
I’ve heard someone say, somewhere (yes I know, so specific!) that you shouldn’t soak/cook dried beans/peas with salt – salt only after they are cooked… hmmm time for a google search for me….
Reply
- food-4tots says:
  28 March 2011 at 11:31 pm
  Evie: Thanks for your kind sharing.
  Reply
Evie says:
27 March 2011 at 4:59 pm
“NO SALT When Cooking Dried Beans
Add NO SALT until the beans are tender and cooked completely. Adding salt will prevent the beans from absorbing water. This is because a bean has an opening that is large enough for water molecules to enter it, but salt molecules are larger and will plug the bean opening, preventing the water to enter… thus you have HARD beans that never seem to cook right. Some say the bean is TOUGH, but the scientific reality is that the bean only got to absorb the water you soaked it in and not the water you cooked it in. ”
“Sort, presoak, rinse, cook… add salt AFTER the beans are tender!”
from: http://www.chezbettay.com/pages/basics1/basics_beans1.html
Reply
- food-4tots says:
  28 March 2011 at 11:34 pm
  Evie: Thanks a lot for the link!! Anyway, I would like to share with you 2 links that gave another opinions on this matter.
  – http://www.kitchen-myths.com/
  – http://www.finecooking.com/item/9162/cooking-beans-in-salt-water
  Reply
Tastes of Home (Jen) says:
27 March 2011 at 9:18 pm
What a tasty yet healthy snack! Wish I lived near you so I can snack with no guilt yet be totally satisfied! 😀
Reply
- food-4tots says:
  28 March 2011 at 11:36 pm
  Jen (TOH): Thanks! It’s also my wish to be your neighbour as I can sample some of your delicious cooking. 😉
  Reply
MaryMoh says:
28 March 2011 at 4:05 pm
I used to eat this when I was young. It’s very addictive. Thanks very much for sharing the recipe.
Reply
- food-4tots says:
  28 March 2011 at 11:37 pm
  MaryMoh: Yes, you’re right! A highly addictive snack! It’s my pleasure to share. 😉
  Reply
noobcook says:
29 March 2011 at 11:55 am
reminds me of kachang puteh, but your container is much prettier! This is a great snack to nibble on :))
Reply
- food-4tots says:
  2 April 2011 at 10:38 am
  Noobcook: Thanks for your compliment! 😉
  Reply
Chris says:
29 March 2011 at 3:43 pm
Perfect snack in front of the TV …. yeah
Reply
- food-4tots says:
  2 April 2011 at 10:39 am
  Chris: Hahaha! That’s a great idea!! 😉
  Reply
peteformation says:
1 April 2011 at 12:18 am
Good snack….I love this…normally I wlll have some snacks before bed time…LOL!
Reply
- food-4tots says:
  2 April 2011 at 10:41 am
  Peteformation: Wow! Snack for supper? That sounds fun! 😉
  Reply
muppy says:
5 April 2011 at 12:47 pm
wow i would never have thought of roasting them myself! yummo 🙂
Reply
- food-4tots says:
  7 April 2011 at 1:24 am
  Muppy: I hope you will like this roasted version. Happy trying! 😉
  Reply
  - muppy says:
    9 April 2011 at 6:35 pm
    I tried them and it was so delicious, such a healthy snack! my toddler loved them too.
    Reply
    - food-4tots says:
      9 April 2011 at 9:56 pm
      Muppy: Tha’ts great to hear that!! Thanks for the kind feedback! 😉
      Reply
Crispy Crunchy Roasted Chickpeas – healthy, whole food baked snack — Family Fresh Cooking says:
9 April 2011 at 8:49 pm
[…] Crispy Roasted Chickpeas Food for Tots […]
Reply
Mitch says:
21 April 2011 at 12:32 am
I make these all the time, but I do not skin them. I rinse them off really well then lay them out on a towel and dry them off. Some of the skins will fall off and that is fine, but the ones that do not – I just keep. They get really crispy in the oven and are very tasty. They are the best healthy treat I have found in a long time.
Reply
- food-4tots says:
  22 April 2011 at 11:44 pm
  Mitch: Thanks for dropping by and your kind sharing! 😉
  Reply
rachel says:
24 August 2011 at 4:28 pm
http://en.wikipedia.org/wiki/Leblebi
Hello
This is called “leblebi” ,one of the traditionnal turkish snacks.”Çorum leblebisi” is one of the famous one.
There are two kind of leblebi ,one is yellow the other is white.
İn winter ,leblebi accompany to another traditionnal drink called “boza”.
Atatürk used to drink his “rakı” with leblebi that he likes much.
Ther is some usefull link to discover all of that.
http://www.wisegeek.com/what-is-leblebi.htm
http://cookingwithkimberly.com/roasted-chickpeas-leblebi/
http://cookingwithkimberly.com/kimberlys-boza/
http://www.clsp.jhu.edu/~elizabet/leblebi.html
Reply
- food-4tots says:
  25 August 2011 at 5:42 pm
  Rachel: Thanks a lot for your kind sharing and the links. I have learned something new today. 😉
  Reply
Crispy roasted chickpea nibbles says:
3 October 2011 at 11:40 am
[…] and not pile on the kilos. My latest snack, is crispy roasted chickpeas, a recipe I discovered on Food for tots. I loved the photography so much I tried to emulate it too. The good thing about this recipe is you […]
Reply
Pinterest comes to life says:
6 October 2011 at 12:00 pm
[…] loved the presentation of these baked chickpea nibbles on Food for Tots so much I even tried to replicate it as well as the recipe. Hot dog […]
Reply
Connie says:
25 October 2011 at 10:58 am
Have a question. How to ensure the roasted chickpeas stay crunchy and yummy? Mine went ‘flat’ after a quick departure from the oven…
Reply
- food-4tots says:
  31 October 2011 at 8:58 am
  Connie: Went “flat”? You mean they are not crunchy? If so, then you may not have roasted them long enough. You can return them to the oven and continue roasting for another 5-10 minutes at 180°C or until crunchy. Remember to monitor closely. Hope it helps.
  Reply
Playdate Pretty - Just add Flair-fetti | Handmade Decor - The Flair Exchange says:
20 July 2012 at 7:20 pm
[…] fruit. roasted chick peas. lemonade. lavender soda. butterfly […]
Reply
Inspiration for: Toddler Food: Roasted Chickpeas | mother | worker | chef | wife says:
18 March 2013 at 11:11 am
[…] https://food-4tots.com/2011/03/25/crispy-roasted-chickpeas-garbanzo-beans/2/ […]
Reply
Carla says:
27 May 2015 at 5:39 am
I’m curious if the nutrition is compromised when you remove the skin? Is it possible that the high fiber content is in the skin? I’m planning to try this recipe but it’s because I’m trying to find a high fiber food that my daughter will enjoy.
Reply
- food-4tots says:
  1 June 2015 at 10:35 pm
  Carla: Removing the skin will definitely reduce the fiber content but I’m not sure how much it would be. You may leave the skins on if you like. 🙂
  Reply

Crispy roasted chickpeas (garbanzo beans) | Food-4Tots | Recipes for Toddlers - Part 2 (2024)

FAQs

Are roasted chickpeas a choking hazard for toddlers? ›

They're usually baked until crispy, which means they can be a choking hazard for little kids, but it's possible to tweak the method slightly to make a nutritious and super easy kids snack.

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How to serve chickpeas to a 2 year old? ›

If you have a child between 2 and 3, try cooking them just a few minutes less so they are easier for your child to bite into. For toddlers 1-3 years old, try smashing them lightly with a fork before cooking them. Under 1 I would recommend simply serving chickpeas smashed but not roasted.

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How to make the crispiest roasted chickpeas with an Audible Crunch? ›

As Joe points out, he likes to do a low, slow roast for one hour at 300 degrees to generate the ultimate crunch. A further two-hour rest in the turned-off oven is key, as well. After that, just let the chickpeas finish cooling at room temperature — it won't take long, I promise — and you'll be good to go.

Are chickpeas safe for toddlers? ›

Some parents aren't sure if they can use canned chickpeas for babies. The good news is that you can serve canned chickpeas to babies, just choose a variety with no added salt. Canned foods tend to be high in sodium, which is not recommended for babies.

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What is the number one choking food for toddlers? ›

Hot dogs. This is the #1 choking food we see in our Emergency Department. We would not recommend giving hot dogs to babies or toddlers from a nutritional standpoint, but if you choose to, be sure to cut slices into halves or quarters. Whole grapes.

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Can toddlers choke on beans? ›

Depending on their size and your baby's age, beans can be a choking hazard for babies and toddlers. Serve beans safely by offering them mashed as part of other foods for younger babies, and do not serve chickpeas in their whole form.

Can 2 year olds eat hummus? ›

Spicier hummus can be introduced to children around 24 months of age. Older children are more accustomed to new foods and have a more developed intestinal system. Food allergies are not really a big concern at this point, but spicy foods have been known to cause irritation to the digestive tract.

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Are roasted chickpeas high in iron? ›

Chickpeas Are a Vegetarian-Friendly Iron Powerhouse

Chickpeas, a type of legume, provide 1.5 mg of iron per cup, per the USDA, making them an excellent source. They also deliver lean, plant-based protein — 10.7 g per cup, to be exact.

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How many times a week should you eat chickpeas? ›

You can eat at least one serving (28 grams) of chickpeas per day. However, don't eat more than 70 grams a day since that can cause adverse side effects. If you consume too many chickpeas, some side effects you may get include bloating, nausea, and gas. It's important to remember that chickpeas should not be eaten raw.

Read The Full Story ›

Why are my chickpeas not crispy? ›

The #1 crispy tip is to rinse, drain really well, then dry really well. Like, really, really well. The less moist (ew, sorry) the chickpeas are, the crispier they will become! Once your chickpeas are dry, this brings me to tip #2: Peel the skins!

Get More Info ›

Is it OK to eat crunchy chickpeas? ›

Enter: roasted chickpeas. They still have all the protein and heartiness of regular chickpeas, but they've become an irresistible salty, crunchy ingredient. Even better, they're a great healthy vegan snack on their own!

What do roasted chickpeas do for your brain? ›

May promote brain health

Thanks to their impressive nutrient profile, chickpeas may support brain function and mental health. This is partly because they're a great source of choline, which plays an important role in brain function.

Get More Info Here ›

When should you not eat chickpeas? ›

People with the following digestive tract diseases are advised to avoid chickpeas:

Crohn's disease.
Ulcerative colitis.
Diverticulitis.
Chronic intestinal pseudo-obstruction.
Lactose intolerance.
Hirschsprung disease.
Gastroesophageal reflux disease.
Irritable bowel syndrome.

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How to give chickpeas to a toddler? ›

If you see the child consistently chewing well and not stuffing their mouth, and you feel comfortable, try offering a whole chickpea in a safe eating environment. Make sure to offer one at a time at first, model how to crush the chickpea with your teeth, and stay within arm's each of the child.

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Are kids allergic to chickpeas? ›

Food allergy develops in the first two years of life: lentil allergy in the first 15 months and chickpea allergy in the first 18 months. 2 This duration is especially related to the time the food enters the diet. Our patient had first shown signs related to chickpeas when it was added to the diet at 12 months of age.

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Can you choke on a chickpea? ›

3️⃣ The round shape and small size of chickpeas make them a possible choking hazard, especially if they're undercooked. To reduce the risk, cook until soft, then mash or flatten. The skins aren't a choking risk, although they can cause some gagging if they stick in baby's mouth.

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Is roasted chana good for toddlers? ›

Your child is 2.6 years old and you want to give him sprouted and baked chana,yes you can but it will have more hard to digest and more gases will be formed.

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What is considered a choking hazard for toddlers? ›

Avoid marbles, coins, balls, and games with balls that are 1.75 inches (4.4 centimeters) in diameter or less because they can get stuck in the throat above the windpipe and make breathing difficult. Battery-operated toys should have battery cases that secure with screws so that kids cannot pry them open.

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Are peas a choking hazard for 18 month old? ›

The NHS advises that you can safely give your baby peas after they start solid foods at about 6 months old. However, whole individual peas can potentially be a choking hazard. The safest way to feed peas to your weaning baby is when they are mashed, pureed, or squashed.

Read The Full Story ›

Crispy roasted chickpeas (garbanzo beans) | Food-4Tots | Recipes for Toddlers - Part 2 (2024)

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FAQs

Are roasted chickpeas a choking hazard for toddlers? ›

Is it OK to eat crunchy chickpeas? ›