It is my personal opinion that there needs to be another category added to the list of food groups.
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.
This recipe is being re-posted for Fight Back Fridays hosted by Food Renegade! Please take a moment and go visit the other contributors.