Roasted “ceci” are a snack enjoyed since ancient-times – a tradition that was passed to me from my Italian grandmother. Especially during Lent, my Nonna would open my hand and place these crunchy, little snacks from her apron pocket. This food is a beloved childhood memory. I’m honoring my roots and this tradition by sharing the classic recipe preparation, as well as notes for adding never-bored-of flavors.

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Beyond Italy and in many parts of the world, roasted ceci are a healthy staple, packed with nutrients. This is an all-natural, high-protein legume, also referred to as chickpeas, garbanzo beans, bengal gram, chana, or the Egyptian pea.

I’m introducing a few of the ways we season them at home. My memories have me gravitating toward savory flavors with a dry super-crunch from a longer roasting-time. I do share details for a sweet spice-mix, and a softer roast.

Salted Traditional

Chile-Lime

Churro / Cinnamon-Sugar

Chai Spice

”ceci” roasted chickpeas (garbanzo beans)

Mili Takashima

Roasted chickpeas are an ancient snack, packed with healthy nutrients, flavor and texture. Enjoy them on the softer-side, or bake longer for extra-crunch. Prepare them in the traditional method: slightly salted without oil, or add oil and spices with my ideas for Chile-Lime, Cinnamon-Sugar, or Chai Spice.

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Ingredients

Traditional Preparation *

1 cup raw, dry, uncooked garbanzo beans
2 cups water
1 pinch coarse kosher salt lightly toss in for roasting. Add more to-taste when the beans are done and begin to cool.

* add oil before roasting if seasoning with additional salt or flavors

1-2 tablespoons avocado oil For this recipe, I prefer using an oil that can stand high-heat temperatures. Alternatives: canola, soybean, grapeseed

added Chile-Lime

2 teaspoons either Don Sazon's chile with salt & lime, or Tajin's classic version

added Churro / Cinnamon-Sugar

1 teaspoon cinnamon
2 teaspoons granulated sugar

added Chai Spice

1 teaspoon ground cinnamon
1 teaspoon coarse kosher salt
1 teaspoon cardamom
1/4 teaspoon ground cloves
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon nutmeg

Instructions

This simple recipe calls for prepping the legume several hours or a day in advance.
Rinse and clean the uncooked, dry garbanzo beans/chickpeas. Place in a bowl and cover with water.
Allow to rest and sit at room temperature for at least 8 hours or overnight. The legumes will absorb most of the water and double in size.
Drain and rinse.
Pat-dry excess water with a towel.
When you're ready to roast, pre-heat your oven to 350 degrees Fahrenheit (176 degrees Celsius)
Prep a roasting pan or cookie-sheet with a silpat mat or parchment paper. Add the garbanzo beans. Toss in a sprinkling of coarse salt.
Optional: Toss in the optional 1-2 tablespoons of high-heat oil if you want to add additional flavors after roasting.
Check on them every 20 minutes or so to shake them around and to be sure there is even-roasting.
For a softer snack, bake for 35-45 minutes. For a crunchy snack that has a dryer-roast and similar to roasted nuts, bake for 50 minutes and up to an hour and a half.
Your "Ceci" are hot and ready to add additional flavor. Add additional salt to taste for the traditional salted and roasted chickpeas.
Set aside some warm garbanzo beans for added flavors. Toss in Don Sazon's chile with salt & lime spice blend, cinnamon-sugar for a sweet-treat, or chai-spice for alternatives to this snack.
Allow to cool and store in a sealed glass jar or container for a week or so. The dryer, longer-roasted chickpeas, will keep longer before staling.

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With this, I’ll always think of my Nonna and the many Sunday afternoons spent in her home and garden. Hope you enjoy this recipe as much as I love sharing it.