Wednesday, 19 March 2014
Crunchy Roasted Chickpeas
This is a great snack and so much healthier than chips or nuts (although I wouldn't turn down a handful or two of these spicy nut candies I made recently). I tested quite a few versions; mostly spicy recipes with different combinations of hot paprika, cumin, chili powder and a few other spices. But my favourite was simple: salt and pepper!
The important step is to ensure the chickpeas are thoroughly dried out before tossing with the spices. In addition to laying the chickpeas on a plate for hours, I also pop them into the oven on their own for a bit, then toss with the spices and back to the oven. That seemed to produce the crunchiest chickpeas.
Drain and rinse a can of chickpeas and spread on a plate. Pat dry with a towel then allow to sit and "air dry" for up to 8 hours.
Place on a parchment lined tray and bake at 300 degrees F for 10 minutes - they will start to crack slightly and you'll know they are ready for the next step. Remove from oven and toss with 1 Tbsp of olive oil and your choice of spices*.
Return to oven and bake until crisp - up to 45 minutes.
*spices: season to taste with salt and pepper (about 1 tsp of salt and 3/4 tsp of ground black pepper) or try something spicy (1 tsp cumin, 1 tsp chili powder, 1/2 tsp cayenne, 1 tsp salt).
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