Roasted Jerk Chickpeas

Banner Image: 
Roasted Jerk Chickpeas

Summary

Yield
Cups
SourceAdapted from Marinades, Rubs, Brines, Cures & Glazes by Jim Tarantino
Prep time
Cooking time30 minutes
Total time30 minutes

Description

The humble chickpea gets a soapbox to stand on with this bold spice rub. Crispy and delicious after roasting, we love throwing them in burritos or green salads. If going the salad route, let them cool first, then add peach slices and a little bit of goat cheese to create a summer salad experience like no other!

Ingredients

15 ounces
chickpeas
2 tablespoons
allspice, ground
1/4 teaspoon
nutmeg, ground
1 teaspoon
cinnamon, ground
12  
scallion (finely chopped)
1/3 cup
red wine vinegar
2 tablespoons
olive oil
2 teaspoons
salt
1 teaspoon
black pepper
2 tablespoons
soy sauce
1 teaspoon
maple syrup

Instructions

Combine all but the chickpeas in a jar and shake until thoroughly blended. Optionally add hot pepper sauce if a little extra heat is desired. Taste and adjust seasoning accordingly. If making ahead of time, store the jerk sauce in the refrigerator for an hour or even overnight. It will keep for several weeks refrigerated if you make a large batch. Shake to reincorporate before using.

Preheat the oven to 400 degrees. In a large baking dish, add the chickpeas and the jerk sauce. Toss to evenly coat the beans and place in the oven. Stir after 15 minutes, then continue roasting for another 15 minutes or so, until all liquid has cooked off and the chickpeas have crisped up.