Monday, January 12, 2009

Roasted Chickpeas

Cashews and pistachios are among my top favorite foods to snack on, but as we all know, they are extremely high in calories and must be consumed in moderation. I read recently that roasted chickpeas make a nutty and crunchy alternative snack, and as they are a good protein and fiber source, it was on my (long long) list of recipes to try.

As I was roasting yams and potatoes for dinner today, I thought I'd also throw in a pan of these little guys. 40 minutes later they were ready for some seasoning (simply a generous amount of salt) and munching while getting the rest of the dinner ready. Indeed they were tasty and easy to munch on, but not in any way a substitution for cashews or pistachios...

Roasted Chickpeas Recipe

Ingredients :
1 can of chickpeas (garbanzo beans)
2 teaspoon of olive oil
salt, or other spices / seasoning

Directions :
1. Preheat to oven to 450.
2. Rinse the chickpeas and drain well. Pat dry.
3. Spread them in a single layer on a cookie sheet lined with aluminum paper.
4. Roast in the oven for about 30-40 minutes.
5. Remove from oven and toss in a bowl with the olive oil.
6. Salt and season.

Bon appetit!

Note (from a day later) : I added smoked paprika and garlic powder last night. This morning they lost the crunchiness and were a little chewy (I left it in a bowl, should have put in an airtight container). I suppose one can revive the crunchiness by popping them in the oven again. Though I never found out. They were forgotten reviving away in the oven, burned, and gone to the garbage...

1 comment:

Anonymous said...

Chickpeas are meant to be soft and munchy, not crunchy! (but if you make them for me, I'll try some :-)