Dry roasted chickpeas

1 Jul

Dry roasted chickpeas

I saw a recipe for this months and months ago and thought “hmmm… that looks nifty”.  So here I am probably nearly a year later standing in the supermarket alongside the stacks of canned kidney beans, cannellini beans, black-eyed beans, baked beans…(I think you get the gist), and then I spotted the chickpeas and the proverbial light bulb appeared.

I suddenly remembered the roasted chickpeas recipe and realised another food-based experiment was afoot.

 

 

 

 

 

 

 

 

 

The apparatus:

1 can of chickpeas

Salt

1tsp olive oil

Pinch of ground cumin

Pinch of ground cinnamon

Pinch of garam masala

Pinch of smoked paprika

Pinch of sugar

The methodology:

  1. Wash the chickpeas well
  2. Dry off thoroughly and remove shells (they come off really easily, just pinch the chickpea between your fingers.  It’s well worth removing all the shells as it will make a real difference to the “crunch” of the finished product)
  3. Roast the chickpeas (without oil) in the oven for 30 minutes at 200 degrees (Celsius).  If you leave them in the oven for 10 minutes more, you will get a crunchier chickpea, just make sure they are not burning.
  4. Once out the oven, coat the chickpeas with the oil (this basically makes the spices stick to the chickpeas)
  5. Lightly toast in a pan the cumin, cinnamon, smoked paprika and garam masala
  6. Add the toasted spices, salt and sugar to the chickpeas and toss until they are nicely coated
  7. Eat!

The analysis and evaluation:

The chickpeas were served in a bowl and placed on the coffee table.  Whilst munching through the chickpeas, lengthy discussion was had over the potential improvements which could be made including:

  1. leaving the chickpeas in the oven for 40 minutes to improve the “crunch” factor
  2. double and triple checking the peas before roasting to ensure all shells have been removed
  3. playing with alternative flavourings such as honey and cinnamon, curry powder, Moroccan spices, soy sauce, sesame oil and chilli powder….

The chickpeas were very more-ish and the entire contents of the bowl were demolished in a matter of minutes (and that is only because we were being very, VERY restrained).

The conclusion:

I would most definitely make these again.  They were so simple to make, a healthy and tasty snack, and were thoroughly enjoyed by all.  The tasting panel gave it the “thumbs up”.

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One Response to “Dry roasted chickpeas”

  1. Kimberley July 11, 2012 at 9:42 am #

    Possibly the best snack EVER, extremely additive.

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