A DELICIOUS ALTERNATIVE to roasted nuts, these crunchy chickpeas are similar to the roasted chickpeas sold by street vendors throughout the Middle East. Double roasting is necessary to develop a crispy texture. A few chickpeas may explode in the oven during roasting, so be prepared for a little cleanup afterward. But these easy-to-make nuggets are worth it. Serve as a snack with drinks, or toss on top of a green salad.
SERVES: 6
INGREDIENTS:
- 2 15.5-ounce cans chickpeas or 3 cups cooked chickpeas, rinsed and drained
- 3 tablespoons extra virgin olive oil
- 1 teaspoon granulated onion powder
- 1 teaspoon granulated garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- Coarse sea salt or kosher salt
INSTRUCTIONS:
- Preheat the oven to 350°F. Lightly oil a rimmed baking sheet.
- Spread out the chickpeas in a single layer on the baking sheet.
- Roast for about 20 minutes, until the chickpeas are dry to the touch. Remove from the oven and increase the temperature to 425°F.
- Drizzle the oil over the chickpeas. Sprinkle with the onion powder, garlic powder, cumin, and cayenne. Shake the pan to coat.
- Roast for 15 to 20 minutes, until the chickpeas are crispy and lightly browned.
- Sprinkle the chickpeas lightly with salt. Let cool completely.
- Store in an airtight container for up to 1 month.
COOKING CHICKPEAS:
- Chickpeas are one of my favorite beans to eat, but I use canned chickpeas more often than dried for the simple reason that they can take a long time to cook.
- To cook chickpeas, soak them overnight in water that covers them by at least 2 inches.
- In the morning, drain and transfer to a large saucepan. Add fresh water to cover by at least 2 inches. Season with salt and cumin, if desired.
- Bring to a boil, skimming off any foam that rises to the top.
- Reduce the heat to maintain a slow boil, place the lid on the pot so it is slightly askew, and boil gently until the chickpeas are tender. This can take 2 to 2½ hours, depending on the age of the beans.
- Taste several chickpeas to be sure they are completely done before removing them from the heat.
- Chickpeas are an especially good candidate for a pressure cooker. Follow the manufacturer’s directions regarding cooking times and amounts
