Food Journal - Roasted Chickpeas


8oz Dried Chickpeas. Soak overnight. With no preheat, cook beans a total of 7 minutes in the pressure cooker and turn off the heat (5 minutes preheat, 2 minutes at 15 psi). Leave the pressure cooker too cool for 1 hour.

Empty chickpeas onto a baking tray and put into a 325F oven for 30 minutes. Turn off the heat and let them dry for another hour.

In a bowl, coat chickpeas with 2 tablespoons of refined olive oil. Mix in 1 1/2 tablespoons of a mix of ground black pepper, garlic powder, onion powder, ground oregano, smoked paprika, sugar, and salt.

Cook 25 minutes at 350F. Turn off the oven and let dry for another 35 minutes.


Crunchy and slightly salty. Nice taste. Like Corn Nuts. Maybe add more oil, salt and sugar next time. Maybe add acid like vinegar or lemon or lime to the chickpeas before the second cook.

Resource Usage

Oven Time: 30 minutes @ 325F. 25 minutes @ 350F.

Stove Time: 7 minutes high heat.

Water Usage: 6kg. About 1kg to soak beans. 1kg to rinse beans. 2kg to cook beans. 2kg for dish washing.

Efficiency Improvements

  1. Double the batch and soak 16oz of chickpeas. Cook two trays of chickpeas.

  2. Chickpeas were pressured cooked longer than they needed to be. Try cooking 6 minutes total (5 minutes preheat, 1 minute at 15psi) and letting cool for 1 hour.

  3. Let the chickpeas air dry prior to the first roast. Do 350F for 20 minutes for the first roast. Do 350F for 20 minutes for the second roast. Turn off the oven, and leave in the oven for an additional 20-30 minutes.