Monday, August 2, 2010

Simple Snack: Crispy, crunchy spiced chickpeas


Ever come across a recipe only to think "How is it possible that I've never made this before"?

That's how I felt about an over roasted chickpea recipe I recently tried (recently = an hour ago). How has this not been my snack of choice for the past 30 some years?!?

Of course, no recipe is complete until I make it my own. I am ever editing of people's recipes - and let's be frank, this particular recipe book has recipes that include ingredients that aren't even used...frequently (among other things) - so it needs to be edited.

First, preheat your oven to 450F. Wash and drain 2 cans of chickpeas/garbanzo beans. You can dry them if you like but I didn't and it was perfectly fine. Spread the chickpeas out on a baking sheet and bake for 20 minutes of so, tossing around once or twice, until they are nicely crispy on the outside but tender on the inside.

After the chickpeas are crispy simply spray with olive oil and toss in the spice mixture. Done!

The first time I mixed the spice ingredients I used lemon zest, like the recipe said. Terrible idea. I'm not sure if they use old, dried up lemons or what, but the moisture in the zest made all the spices clump - and not stick to the chickpeas at all.

Clumpy. Yuck.

The blend of spices was a bit off too. Instead of wasting all those precious chickpeas I picked out the spices (easy to do when they are all stuck together) and started over.


I sprayed all the roasted chickpeas down with a spritz of olive oil. In a small bowl I mixed up equal parts garlic powder, salt, (I say start with 2 tsps of each - if you need more just make another batch of spices and toss in again), and 1/2 that amount of chili (so, 1 tsp). So 2:1 garlic, salt and chili. Then squeeze half of a small lime (I used lemon but lime would be better, I think) over the chickpeas and toss with the spices. Delish! Just try not to eat them all in an afternoon!

Note: if they aren't crunchy enough after the squeeze of lemon or lime just pop them back in the over for a bit longer to toast again.


With such an easy, no fail recipe why not experiment with spices as well? Some I'm looking forward to trying:

Herbs de Provence (no lime with this one!)

Muchi Curry - with or without lime or lemon

Sea salt, garlic and rosemary

Hrmm - what other blends sound good? Any ideas?


Betty said...

I was excited to see your recipe as it's different than mine: Mix 1 T olive oil on the 2 cans beans, stir in 1 1/2 T salt, 3/4 t oregano, 3/4 t. garlic powder and 1/4 t. cayenne pepper, then roast, 400 for about 20 min. MMMMM. I'm laid up from getting screws out of my ankles but I'm craving them now. I think it's easier to put the seasonings on before you cook them.

Errica said...

I love roasted chick peas. I use a blend of coriander, cumin, ginger and paprika!