Thursday, April 28, 2011
I've been on a big chickpea kick lately. They were featured in my last entry and they're the centerpiece of this one. I'm also planning on making hummus in the near future. I'd never thought of making roasted chickpeas until I stumbled upon steamykitchen.com. This recipe makes for a really great snack. Its simple, fast and it can be relatively healthy depending on what spice blend you use. The finished product should have a texture somewhat similar to popcorn. The one negative with this dish is that it didn't keep very well, so you should be sure to eat it fresh out of the oven.
One of the cool things about this recipe is that you can use whatever blend of spices you want to season it. I tried out a sweet blend, a spicy blend and a savory blend. They all turned out really well, especially the sweet blend and the savory blend. I've included them below, but part of the fun with this dish is that you can make up your own.
One 15.5 ounce can chickpeas (garbanzo beans)
One and half tablespoons olive oil
1. Preheat oven to 400 degrees.
2. Drain and rinse the chickpeas in a colander, then dry them with a paper towel. Some recipes recommend removing the skin from the chickpeas, but this is optional. I don't mind the skins so I left them on.
Sweet blend - For this version I just sprinkled the chickpeas with some cinnamon and sugar. It kind of defeats the healthy snack purpose of this recipe, but it makes for a surprisingly good good treat. And its still healthier than most regular dessert dishes.
Spicy blend - For this version I used some salt, black pepper, cayenne pepper, garam masala (an Indian spice blend) and chili powder. It had a really nice kick to it.
Savory blend - I think this version may have been my favorite. I mixed the chickpeas with some salt, garlic powder and rosemary. The blend had an amazing garlicky aroma fresh out of the oven.