I first tried making Crispy Chickpeas when I moved to NYC back in 2007. They were weirdly trendy at the time, so I decided to brave the tiny kitchen I shared with five people and give them a shot. Following a recipe written by a former Food Network personality who I won’t name, I drained a can of chickpeas, patted off as much of the moisture as I could, and then roasted them at a high temperature for a short period of time. I was very excited to see what all the fuss was about, but my efforts were for nothing. The resulting chickpeas weren’t crispy at all, just vaguely dry and mushy on the outside and steamy on the inside. It may have been the recipe or user error—I don’t know. I ate them because I don’t like to waste food, but needless to say, I never attempted them again after that.
Or at least I didn’t until the last day of our trip to Maine in the fall of 2020, when I needed to do something with the large amount of chickpeas I had on my hands after using their aquafaba (cooking/canning liquid) in a multitude of vegan bakes. With limited time and groceries, I decided to try Crispy Chickpeas again. If they didn’t work, I’d just blame it on the faulty oven and call it a day.
But they did work. They worked *well.* By roasting them at a lower heat for a longer time and tossing them frequently, I ended up with a perfect crispy, crunchy snack. After that, there was no turning back. I’m a Crispy Chickpea machine, y’all.
The big secret to homemade Crispy Chickpeas is no secret at all: you just need heat and time. In 35 minutes and a few shakes of a pan, the chickpeas go from damp and soft to crispy and light-textured, perfect for a snack or garnish for soup or salad.
You can make Crispy Chickpeas in any flavor you like. Get fancy by combining miso & maple or sriracha & lime zest, or use pre-mixed blends from your spice cabinet; garam masala, taco seasoning, za’atar, and everything bagel seasoning would all be great. Oh, and Spicy Chili Crisp is perfect on them, too. Of course, you can also just mix and match whatever is in your spice cabinet or your condiment collection—you’ll need 2-4 teaspoons of flavorings total per can of beans. The chickpeas pictured are flavored with chipotle and maple. Whatever you choose, taste as you go!
Crispy Chickpeas are incredibly cheap to make, clocking in at just a couple of dollars per batch. Though they shrink a bit as they roast, one can’s-worth still makes enough for at least a couple of people to nibble on. That said, if you’re quarantining or maybe just don’t like to share, I don’t think you’ll have any trouble putting these away on your own.
Crispy Chickpeas
makes 1 1/2 cups
1 15-ounce can chickpeas
1 tablespoon olive oil
1/2-3/4 teaspoon Kosher or sea salt (to taste)
2-4 teaspoons spices or flavorings of choice
Preheat oven to 400F.
Drain and rinse chickpeas. Scatter them onto a paper towel or clean kitchen towel and blot well to remove excess moisture. Transfer to a rimmed baking sheet and toss with olive oil and salt. Roast for 25-30 minutes, shaking the pan every 10 minutes. Add spices of choice (taste and adjust as you go).
If using only ground spices/flavorings, you may eat the crispy chickpeas immediately. If using hot sauces or syrups, I recommend returning them to the oven for up to 5-10 minutes to set, if you prefer (I do!). Do not burn. Let chickpeas cool for at least a few minutes before serving.
Crispy Chickpeas will keep covered at room temperature for up to 2 days. They may soften very slightly over time.
Although I have never publicized it this way, I have privately referred to this time of my blogging year as “Savory January” for some time now. You see, every January since starting this site, I (mostly) switch focus from sweets to weeknight meals, sides and other savory pursuits. It’s not for weight loss, “cleansing” or any reason beyond keeping things interesting—I cook as much as I bake, and those recipes deserve their moment in the blogging sun, too. Is switching up my blog POV for one month a year weird? Sure. But I like variety, and also this is my website and I can do what I want.
Pasta e Fagioli has been one of my favorite recipes for years and years. At its most basic, it’s a vegetable soup with pasta and beans, but it’s so much more! It’s easy, it’s cheap, it’s hearty, and it’s dang delicious. Oh, and it’s vegetarian—vegan without the cheese, gluten-free depending what kind of pasta you use. Yesssss.
I made this Italian staple all the time when I first moved to NYC, but moved on to other things because that’s just how cooking goes for me. I make something regularly for a few weeks/months/years and then I completely forget about it for a few more weeks/months/years. In this case, I remembered Pasta e Fagioli on the last night of our Maine trip this past October. We had some produce to use up, and we had some tomato paste, beans (aka fagioli), pasta and cheese ends lingering…and well, when life gives you lemons, you know.
Making Pasta e Fagioli is super simple and you probably have most of the ingredients already. The method is nearly identical fo the way I make 
If you’re wondering why I cook the pasta separately from the rest of the soup, it’s because I’m a single lady who eats a lot of leftovers and hates mushy pasta. I do this with chicken noodle soup as well—by keeping the two components separate, the pasta doesn’t overcook or get waterlogged and sad. If you have a group to feed or will otherwise not have leftovers (or maybe like your pasta really soft?), feel free to toss it in the pot with the beans and kale.
e2 bakes brooklyn 