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
Top 10 Best Instant Pot and Pressure Cooker Recipes of 2016 21 Easy Cassava Flour Recipes (Gluten Free, Paleo) - Bake It Paleo Vegan mushroom, chestnut and cranberry tart | Jamie magazine recipes Easy Vegan Stuffing Recipe
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
Twenty Five Whole30® Slow Cooker Recipes - Slender Kitchen
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

Can toddlers eat garbanzo beans? ›

Babies can have chickpeas (also known as garbanzo beans) as soon as they are ready for baby-led weaning, usually around six months old. Signs your baby is ready for solids include: Sitting up with minimal support. Able to hold their head up and steady while sitting.

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Why aren't my roasted chickpeas crunchy? ›

The oven needs to be hot but not too hot or the chickpeas will cook too quickly without getting crunchy. 375 is the sweet spot so they can get crispy without burning. Rinse the chickpeas under cold water and drain them well. Dry the chickpeas.

Find Out More ›

Does roasting chickpeas destroy nutrients? ›

No, it does not. If anything, any method of cooking (soaking, boiling, sprouting. steaming etc.) makes the protein more bioavailable!

Get More Info Here ›

How do I get my child to eat chickpeas? ›

Victor's parents could also try serving chickpeas to him in different ways when they're at home. Varying the way you serve unfamiliar foods may help your child want to try them. You can serve cooked chickpeas to kids whole, halved or squished for toddlers and babies.

Tell Me More ›

What age can kids eat roasted chickpeas? ›

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.

What are the disadvantages of eating chickpeas? ›

Gastrointestinal problems

Raw chickpeas contain toxic substances that do not get digested well. Cooked chickpeas also contain complex sugars, fermentable oligosaccharides, disaccharides, monosaccharides, and polyols, which can be difficult to digest and are not completely absorbed by the intestines.

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Are roasted chickpeas inflammatory? ›

Rich in protein and fiber, chickpeas are also low-glycemic carbohydrates and full of inflammation-fighting nutrients.

Are chickpeas a choking hazard for 2 year old? ›

2️⃣ These legumes are packed with protein, iron, fiber, folate, and many more key nutrients that babies need. 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.

Learn More Now ›

Are chickpeas a choking hazard for 1 year old? ›

Are chickpeas a choking hazard for babies? Yes, chickpeas are a choking hazard for babies. Chickpeas are small and round, so they are a high-risk food for choking. To reduce this risk and serve chickpeas safely to a baby, you can modify them before you serve them.

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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.

Are canned garbanzo beans safe to eat? ›

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

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Are canned beans healthy for toddlers? ›

Beans are a plant-based food that provide key nutrients for a growing child, including protein, fiber, folate, magnesium, iron, and potassium.

Read On ›

What beans are good for toddlers? ›

Beans serve up plenty of complex carbohydrates, which are one of the best sources of fuel for your baby or toddler's brain. They're packed with protein to support your little one's rapid growth, too. Beans — especially chickpeas and black beans — are also good vegetarian sources of iron.

Get More Info ›

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

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FAQs

Can toddlers eat garbanzo beans? ›

What are the disadvantages of eating chickpeas? ›