Every now and then I cook chickpeas (garbanzo beans) to use in salads. On Friday I tried for the first time to roast some for snacks. They came out quite good, could perhaps have been a bit crunchier (although for my teeth probably crunchy enough!) – but as I said, it was my first attempt. There are lots of various recipes to be found on the internet so if you want to try it, I suggest googling to find one that looks good to you.
The recipe I tried was in Swedish. Put 3 dl (~1 1/4 cup) of boiled chickpeas (dry them the best you can first) in a bowl with a mix of 1 tablespoon oil (I used olive oil with lemon), ½ teaspoon salt, ½ teaspoon paprika powder and 1/4 teaspoon black pepper. Stir. Spread the peas evenly (single layer) on baking paper on an oven tray. Roast them at 200°C (400°F) for about 30 minutes. (Check on them a couple of times and shake/stir them a bit.)
If you do them from “scratch” as I did, they’re absolutely the opposite of fast foood, as it took me about 24 hours to make them… 
At first when I took them out of the oven it seemed to me I was not getting very much for all my efforts (as the chickbeans shrink again when roasted!) But remember they are beans, and nutritious – one does not need lots of them to feel satisfied. They’re more like nuts than like popcorn that way!
And I bet that roasting them kind of condensed the nutrients, too!
ReplyDeleteNow that sound like a really cool snack. Some things just take time. This looks worth it. I just made another batch of candied walnuts. This one is the opposite..fasted recipe I've ever used. Going to post it next week.
ReplyDeleteI also like chickpeas in salads, or mushed with some olive oil and garlic and spread on a piece of toasted bread.
ReplyDeleteMersad
Mersad Donko Photography
Sounds like a very good alternative to nuts, if one is allergic to nuts, for instance, or simply wants a crunchy snack with less fat than nuts.
ReplyDeleteSo far, I've eaten chickpeas in soups, stews, salads, and mashed up, sweetened and spiced as a filling for something Sicilian that could best be described as sweet samosas.
I love chickpeas, and I use the tinned kind in my sauces and vegetarian stews.
ReplyDeleteI admire you for the roasting process that you used for your chickpeas which took an entire day.
Thankfully for me, I can go to the store and buy them already roasted in various flavours.
Enjoy!!
That's something I must try Monica. I love chickpeas.
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