FOOD NEWS
How To Roast Canned Chickpeas Versus Their Dry Counterpart
BY Julia Holland
You must roast chickpeas from their cooked form. Hence, the difference between roasting canned and dry chickpeas is the need to cook dry ones to add moisture.
While you must dry canned or cooked chickpeas with a towel before roasting, the moisture remaining inside makes them airy and crunchy, keeping them from becoming burnt jawbreakers.
Dry beans need an overnight soak and 1 1/2 hours of simmering in a saucepan. If you use a pressure cooker, cook unsoaked beans for 45 minutes or pre-soaked beans for 10-15 minutes.
As for seasoning chickpeas, some recipes say you should add the seasonings along with the oil, while others opt for tossing the chickpeas in dried seasonings once they're roasted.
Once oiled, bake the chickpeas for 30 minutes at 400 degrees Fahrenheit. Shake the baking sheet a few times throughout the cooking to ensure the beans dry out entirely in the oven.