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!
6 comments:
And I bet that roasting them kind of condensed the nutrients, too!
Now 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.
I also like chickpeas in salads, or mushed with some olive oil and garlic and spread on a piece of toasted bread.
Mersad
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.
So 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.
I 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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