Jan 092009
It is my personal opinion that there needs to be another category added to the list of food groups.
Crispy-Salty.
I am a Crispy-Salty kind of girl. Popcorn, tortilla chips, roasted, salted nuts . . . if the item has a satisfying crunch with a hint of saltiness, I’m a fan. And lately, being pregnant, I’ve been craving this combination more and more. Unfortunately, too many nuts make me break out, popcorn gets stale and tortilla chips don’t fall under the “nourishing, protein-rich” category that my doctor keeps recommending me eat. However, after flipping through the December ’08/January ’09 issue of Cookie Magazine, I found the perfect new snack.
Crispy, Roasted Chickpeas.
Now, the original recipe was for a cinnamon/sugar-based flavoring, but I augmented it to fit my cravings (I’ve never been a sweet/salty fan), and to make it a bit more nourishing. The result? Fantastic. Super frugal, (a bag of dried garbanzo beans is what, $1.50? I could make three batches of this with one bag), super easy and super tasty. Even my son, John, loves them! (I think he is going to be a salty-crispy lover too!) They’re the perfect snack to have around for anyone; they’re gluten-free, nut-free, trans-fat free, protein-rich, capable of being augmented to fit whatever flavor combinations you like and best of all, they stay nice and crisp for several days.
Have I convinced you yet? Let’s get cooking!
Crispy Roasted Chickpeas
makes 3 cups
1 cup dried garbanzo beans/chickpeas
3 cups cool water
1 Tablespoon whey
2 Tablespoons olive oil
2 Tablespoons, or so, seasoning mix* of your choice (if your seasoning mix is salt-free, I recommend adding 1 teaspoon sea salt). I used my favorite cajun seasoning mix (the original Creole version)
*If you DO want to make the original recipe from the magazine, the mix is 2 Tablespoons raw sugar, 1/2 teaspoon ground cinnamon and 1 teaspoon salt. Review the starred instructions below the full recipe for more details about the original recipe.
Place the chickpeas in a jar at least three times larger in capacity than the quantity of chickpeas you’ll be soaking. I used a quart sized mason jar. Cover with water and add the whey. Allow to soak overnight, uncovered, for 12-24 hours.
Once soaked you will have close to 3 cups of soaked chickpeas. Drain, rinse and pat dry.
Preheat oven to 350 degrees Fahrenheit. In a bowl, toss the beans with the oil and half of your seasoning mixture. Spread them in a single layer on an ungreased baking sheet (I found that I needed about 1 Tablespoon of oil to coat, rather than two, but the original recipe calls for two . . . )
Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes, stirring a few times to prevent burning. Test one for flavor.
After removing from oven, immediately toss the beans with a bit more seasoning (to your taste). Allow to cool and serve, or store in an airtight container at room temperature for up to a week.
*The original recipe called for tossing the chickpeas with sugar only before roasting, and then with cinnamon and salt after roasting. Since my seasoning mix was already combined, I didn’t worry about this and it turned out fantastic! I used less than 2 Tablespoons of seasoning as mine was a bit spicy, which is why I recommend tasting before adding more.
Enjoy!
This recipe is being re-posted for Fight Back Fridays hosted by Food Renegade! Please take a moment and go visit the other contributors.
I am wondering what does the whey do? Charlie
I am wondering what does the whey do? Charlie
Original comments from former blog:
Carol said…
I haven’t made these in a long time but I should! You’re right, they’re such a yummy, healthy snack.
Julie said…
these look tres yummy.
Julie said…
So I tried these and the texture was a bit weird. Not quite crunchy, not quite soggy. Have any suggestions? I’m wondering if they were baked longer at a lower temp. if that would help? Hmmmm…
Sarah said…
Hi Julie!
Yep, I think that maybe a little more time in the oven would help! My first batch came out similarly – with some extra crispy and a few still a bit soft. I’d recommend stirring a bit more frequently and cooking just a bit longer, maybe ten more minutes!
Or, I do like your idea of baking longer at a lower temp . . . will have to test-bake a new batch soon! If you do so, let me know how it goes and I’d be happy to add a note of revision on the recipe!
Best,
Sarah
foodrenegade said…
Oh these look like a great snack for the kids!
Thank you so much for sharing this in today’s Fight Back Fridays carnival.
Cheers,
KristenM
(AKA FoodRenegade)
Alison~ said…
These sound like a great snacky food.
I like chickpeas in my salads. I wonder how these toasted chickpeas would be as an alternative to croutons…I may have to try it!
Thanks for sharing!
SnoWhite said…
these sound yummy! Do you think this process would work with other beans?
Kitchen Stewardship said…
I think this was the most-clicked-on post. What an excellent snack alternative to Chex Mix or the like. I have to try this someday!
Sarah said…
Hi SnoWhite!
Thanks for the question! I’ve never tried it with other beans but would think that you’d almost have to parboil them first, after soaking, to make them digestible. And maybe then a long, slow bake . . . wouldn’t hurt to try! Let me know if you do!
Best,
Sarah
Rachael said…
Tried these for the first time tonight-love love love them!
Sarah said…
Hi Anonymous!
Yep, you can use only soaked chickpeas for these. Let me know how they compare to your original recipe!
Best,
Sarah
Help me out please- I know you are not using canned chickpeas, but are using dried or completely fresh? Can I buy them fresh at the grocery store.
Thanks, T