Celebrating the International Year of the Pulse: Perfect Crispy Miso Roasted Chickpeas

As the proud daughter of a gastroenterologist and an unwavering advocate for the wonders of dietary fibre, my appreciation for beans, peas, chickpeas, and lentils runs deep. My closest friend and I even co-authored a cookbook dedicated entirely to these incredible ingredients, aptly titled “Spilling the Beans.” I might have, on occasion, mentioned that our labour of love went on to win a prestigious Taste Canada award for the best single-subject cookbook that year – a truly thrilling recognition!

It’s with immense excitement that I note the World Health Organization’s official declaration of this year as the International Year of the Pulse (IYP). This isn’t just a fleeting trend; it’s a significant global initiative designed to raise awareness about the nutritional benefits of pulses for human health and their crucial role in sustainable food production. This global focus is also a tremendous boon for our dedicated pulse growers right here in Alberta, where these vital crops thrive across the prairies. In fact, it’s a little-known but fascinating fact that Saskatchewan proudly stands as the world’s number one exporter of lentils! The sheer passion and official sentiment behind the United Nations General Assembly Resolution declaring the IYP is truly inspiring, with its heartfelt language – Noting, Desiring, Recognizing, Believing – underscoring every reason why the world should embrace legumes.

Celebrating the International Year of the Pulse in Toronto

My recent whirlwind trip to Toronto was precisely for this reason. I had the privilege of attending and contributing to the official launch celebration of the International Year of the Pulse. It was a fantastic opportunity to reconnect with friends, engage with fellow food enthusiasts and industry experts, and dive deeper into the incredible potential of pulses. One of the highlights was undoubtedly a visit to the iconic Canadian Living Test Kitchen (a true “squee!” moment for any food writer!), where innovation meets tradition in culinary exploration. Throughout my stay, I relished countless delicious dishes, all showcasing the versatility and nutritional prowess of pulses. It was a vivid reminder of why these humble legumes deserve such global recognition and a permanent spot on our plates.

Discovering the Magic of Miso Roasted Chickpeas

Coincidentally, just a day before my departure for Toronto, I found myself experimenting in the kitchen, roasting chickpeas with miso paste. While roasting chickpeas is a frequent ritual in my home – often simply seasoned with oil, chili powder, cumin, and salt, or sometimes just salt for a pure, nutty flavour – this was my first foray into combining them with miso. Miso, a traditional Japanese seasoning, is a fermented paste typically made from soybeans, and it imparts an incredibly interesting tangy-salty, umami-rich flavour that perfectly complements the satisfying crunch of roasted chickpeas. This unique twist elevated a familiar snack into something truly special.

Many people express frustration when their attempts at roasted chickpeas result in a disheartening, chewy texture akin to wet paper towel. It’s undeniably disappointing when you’re aiming for that irresistible crispiness. But fear not, achieving perfectly crunchy roasted chickpeas is entirely within reach, and once you master a few simple tricks, you’ll be making them on repeat.

The Secrets to Perfectly Crispy Roasted Chickpeas

The cardinal rule for anything you want to make crispy in the oven is this: moisture is the enemy. Just as I always pat a chicken completely dry before oiling and roasting it to ensure a golden, crispy skin, the same principle applies to chickpeas. Therefore, ensure you rinse and drain your canned chickpeas meticulously. For extra insurance, spread them out on a clean kitchen towel or several layers of paper towel and pat them thoroughly dry. Any residual moisture will steam rather than crisp, leaving you with that dreaded soft texture.

Another crucial tip involves your choice of roasting pan. If you have a dark-coloured roasting pan, use it! Darker pans absorb and conduct heat far more efficiently than lighter, pale aluminum ones. This superior heat transfer is exactly what you need to achieve beautifully browned and crispy results, whether you’re roasting vegetables, making homemade oven fries, or, in this case, perfecting your chickpeas. Additionally, avoid overcrowding the pan. For optimal crispiness, the chickpeas need space. Spread them in a single layer on the baking sheet; if they’re piled up, they’ll steam each other instead of roasting. Shaking or stirring the pan occasionally during baking also ensures even cooking and browning on all sides.

While you truly don’t need an elaborate recipe to roast chickpeas – a simple toss with oil, seasonings, and salt, then roasted at 425°F (220°C) for about 20-30 minutes, shaking occasionally until they are deep, dark, and wonderfully crisp, is often enough. However, I’m including a detailed recipe below to ensure it’s easily discoverable in search engines and provides clear guidance for those new to the art of crispy chickpea making. This miso version adds an incredible layer of flavour that you won’t want to miss!

Miso Roasted Chickpeas: The Recipe

This recipe provides a delightful, umami-packed twist on classic roasted chickpeas, perfect as a snack, salad topping, or a crunchy addition to any meal.

Ingredients:

• 1 (15-ounce / 425g) can chickpeas, rinsed and drained
• 1 tablespoon olive oil (or other neutral oil like avocado oil)
• 1 tablespoon white or yellow miso paste (ensure it’s not too dark or strong for this application)
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Pinch of red pepper flakes (optional, for a little heat)
• Salt to taste (use sparingly initially, as miso is salty)

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a large, dark-coloured baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Dry Chickpeas Thoroughly: Rinse the chickpeas very well under cold water until no foam appears. Drain them completely. Spread the drained chickpeas onto a clean kitchen towel or several layers of paper towels. Pat them vigorously until they are as dry as possible. This step is crucial for crispiness!
3. Prepare Miso Paste: In a small bowl, whisk together the olive oil and miso paste until smooth. Miso can be thick, so ensure it’s fully incorporated with the oil to coat the chickpeas evenly.
4. Season Chickpeas: Transfer the dried chickpeas to a medium mixing bowl. Pour the miso-oil mixture over them. Add the garlic powder, black pepper, and red pepper flakes (if using). Toss everything together thoroughly until the chickpeas are evenly coated. Taste a single chickpea to gauge the saltiness from the miso and add a tiny pinch of extra salt if desired, but be cautious as miso is naturally quite salty.
5. Roast: Spread the coated chickpeas in a single layer on the prepared baking sheet. Ensure they are not overlapping, as this will prevent them from crisping.
6. Bake: Roast for 20-30 minutes, shaking the pan every 10 minutes to promote even browning and crispiness. The chickpeas are done when they are deep golden brown, firm, and audibly crunchy. Keep a close eye on them during the last few minutes, as they can go from perfectly crisp to burnt quickly.
7. Cool and Serve: Remove from the oven and let the chickpeas cool on the baking sheet for a few minutes. They will continue to crisp up as they cool. Serve warm or at room temperature.

Tips & Variations:

• Storage: Store cooled miso roasted chickpeas in an airtight container at room temperature for up to 3-4 days. While they lose some crispiness over time, a quick re-bake in a hot oven can revive some of their crunch.
• Serving Suggestions: Enjoy them as a standalone snack, sprinkle them over salads for extra crunch and protein, use them as a topping for soups, add them to grain bowls, or even crush them slightly and use them as a texture component in wraps.
• Other Seasonings: Don’t limit yourself to miso! Experiment with other spices like smoked paprika, curry powder, chili powder, za’atar, or even a squeeze of lime juice and cilantro after roasting.

The International Year of the Pulse serves as a wonderful reminder of the incredible versatility, nutritional power, and environmental benefits of these humble yet mighty legumes. From their rich fibre content to their sustainable cultivation, pulses offer a path to healthier eating and a more resilient planet. I encourage everyone to explore the vast world of beans, peas, and lentils, starting perhaps with these undeniably delicious and perfectly crispy miso roasted chickpeas. Happy cooking, and happy International Year of the Pulse!