I’ve recently become obsessed with crispy chickpeas. I know: I’m late to the game. But, for the longest time, I couldn’t figure out what was so great about them. Mine always turned out, well, less than crispy. And that’s because I wasn’t roasting them properly. Thanks to this recipe from Love & Lemon, I now know the secret to crispy chickpeas.
The Secret to Crispy Chickpeas
There are actually a few critical steps in achieving perfectly crispy chickpeas: You want a hot oven, you want to give them time to get crispy, and (this is the important one) you want to make sure your chickpeas are very dry before you roast them.
You’ll want to rinse and drain your chickpeas, of course. Then, after you drain them, use a dish towel or paper towels to make sure they are really dry. The drier the better. If they are not dry they will not get crispy. After that, you just toss with olive oil, salt, and pepper and roast for about 20 minutes.
Once they’ve cooled a bit, eat them by the handful, toss them onto of salads, stuff them into wraps, or add a bit of crunch (and extra protein) to this weeknight risotto recipe.
The Easiest, Fastest Way to Make Risotto
Thanks to RightRice’s new line of risottos and this simple recipe, it’s now possible to make risotto on a weeknight. RightRice Risotto makes easy work of risotto with their fast-cooking, plant-based version. Just follow these easy steps: Bring the water to a boil, add the risotto, reduce heat, and cook at a gentle boil uncovered for 5 minutes, stirring occasionally to keep the rice from getting stuck to the bottom. Remove from heat and let stand, covered, for 7 minutes. Stir and enjoy.
Another advantage of RightRice Risotto? It’s packed with protein and fiber and has fewer carbs than traditional risotto.
For this risotto recipe, we’ve paired Basil Pesto RightRice Risotto with crispy chickpeas, roasted tomatoes, and fresh basil for a super-simple, super-tasty dinner that’s ready in 25 minutes. Buon appetito!
Pro tip: This recipe calls for roasting chickpeas and tomatoes on the same pan, which is fine, but, if you have two quarter sheet-pans, you’ll get crispier chickpeas.
Basil Pesto Risotto with Crispy Chickpeas and Tomatoes
- 2 tablespoons olive oil
- 2 cups grape tomatoes, cut in half
- Salt and pepper
- 1 can chickpeas drained and rinsed
- 1 bag Basil Pesto RightRice Risotto
- Fresh basil leaves for garnish
- Preheat oven to 425°F.
- In a small bowl mix together olive oil with the chickpeas and the tomatoes. Season with a pinch of salt and pepper. Transfer to a lined baking sheet and roast for 20 minutes.
- While the chickpeas and tomatoes are roasting, prepare the Basil Pesto RightRice Risotto following package directions.
- Take the chickpeas and tomatoes out of the oven and let rest.
- To serve, divide the Basil Pesto RightRice Risotto into 2 bowls and top with roasted chickpeas and tomatoes. Garnish with a few leaves of fresh basil leaves.