True confession: I'm not wild about chickpeas. A bad dinner party entrée served to me more than thirty years ago left a permanent scar on my taste buds; the host, a newly-minted vegetarian, served undercooked chickpeas that felt like tiny pellets assaulting my stomach. To this day, I'm leery of recipes that call for dried chickpeas, and except when making hummus, I always give canned chickpeas a second cooking, if only for a few minutes. This recipe for roasted chickpeas with raisins, parsley and mint takes that approach: a quick roasting at high heat to give the chickpeas some depth of flavor, then a toss in a sweet vinaigrette with fresh herbs from the garden. Vegan and gluten-free, this would be perfect for a light lunch or potluck.
Roasted chickpeas with raisins, parsley and mint
Adapted from Real Simple Easy, Delicious Home Cooking, Spring/Summer 2012. Serves 8.
3 15-oz cans chickpeas, rinsed and drained
Kosher salt and fresh black pepper
1/2 cup olive oil, divided
1 cup raisins
1/4 cup red wine vinegar
2 tsp granulated sugar
1/2 tsp ground cumin
Pinch of red pepper flakes (optional)
1/4 cup chopped flat-leaf parsley, or more to taste
2 Tbsp chopped fresh mint leaves, or more to taste
Preheat oven to 425°F.
Line a rimmed baking sheet with aluminum foil. Toss the chickpeas with a sprinkling of salt, pepper and 2 teaspoons of olive oil. Spread into a single layer, and roast for 15 minutes or until the chickpeas are lightly browned.
In a small saucepan, combine the raisins, wine vinegar and sugar. Bring to a simmer over low heat, then remove the pan from the heat and set aside.
In a large mixing bowl, toss the chickpeas (and any oil from the roasting pan), cumin, red pepper flakes (if using), parsley and mint with the raisin mixture and the remaining olive oil. Taste, and adjust with salt and pepper as needed.
Serve immediately or cover and let stand at room temperature for up to 3 hours. Or, refrigerate for up to 3 days in a container with a tight-fitting lid.
More recipes in The Perfect Pantry:
Chickpeas with sausage and peppers
Roasted chickpeas with garlic, cumin and paprika
Chickpea, quinoa and spinach salad with preserved lemon vinaigrette
Vegan butternut squash and chickpea stew
Other recipes that use these pantry ingredients:
Moroccan coconut and chick pea soup, from Gluten-free Goddess
Slow cooker squash stew with garbanzo beans and red lentils, from Andrea Meyers
Grilled chipotle falafel, from Panini Happy
Carrot, parsley, and garbanzo (chickpea) salad with feta and cumin, from Kalyn's Kitchen
Colleen's chickpea burgers with tahini sauce, from FatFree Vegan Kitchen
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