Then - I tasted one. What a difference from canned chickpeas there was! Besides the far lower sodium levels, and the avoidance of BPA which is sprayed into cans before they are filled, I also noticed the flavours to be much purer. I am almost certain canned peas take on a distinct metal taste. As my 7 year old begs for 'chickie peas' whenever they are in our pantry, I figured I should quit the cans and go natural.
After setting about one cup of cooked chickpeas aside for Quinoa Falafels I plan to try later this week (chickpeas swell to almost twice their dried size), I used the rest for a Roasted Chickpea snack recipe I am eager to munch on. I am hoping to drastically improve my family's snack cravings, even though we aren't huge junkies to begin with.
I searched the Internet for recipes, discovering many similar but distinctly different techniques for roasting perfect crunchy peas. One added oil before roasting, another not until after, still another left it out all together. Here's what I came up with, and I'm quite thrilled with the results.
Crunchy Chickie Peas
Yields about 2 - 3 cups
About 2 - 3 cups cooked, cooled and fully dried chickpeas (about 1 1/2 cups dried)
1 tbsp olive oil
1/2 tsp garlic powder
1 tsp kosher or sea salt
1/8 tsp each cayenne and white pepper
Preheat oven to 400 F/200 C.
Lay the chickpeas in an even layer on a large cookie sheet. Try not to overcrowd them.
Bake for 15 minutes, remove from the oven, stir them around a bit and place back in an even layer.
Bake 15 more minutes, stir, even out the layer and then bake another 10 minutes, for a total of 40 minutes.
Remove from oven, pour the hot chickpeas into a medium mixing bowl. Drizzle 1 tbsp of olive oil over them, toss to coat all peas. Add seasonings and toss again.
Pour back onto the baking sheet, bake another 10 minutes, watching closely to make sure they aren't over crisping.
Take out of oven and cool directly on baking sheet.
Once completely cooled, store in an airtight container for up to 5 days.
This recipe can easily be doubled, using two baking sheets for roasting, and rotating the sheets from top to bottom when you take them out to stir.
Seasonings can easily be changed up.
- homemade Taco Seasoning (here)
- dill, onion powder, salt
- dry mustard, dry honey, salt
- dry ginger, salt
- curry powder or Garam Masala