My friend Anna over at Herding Cats & Burning Soup, recently posted a recipe using roasted chickpeas. It sounded good so I thought I'd try them as well. I only did a handful of them the first time to see if I liked them, which I did and then added them to my salad for lunch.
What to do:
Rinse the chickpeas and then pop them out of their skins. Toss them in a little olive oil, and whatever seasoning you like. I tossed these in a little Cumin, Chili Powder, Salt and Pepper. Roast them in a 350 degree oven for 30-40 minutes or until crunchy.
They add a nice crunch to a lot of different dishes. So far I've added them to salad and tacos. I put the leftovers in the refrigerator to see if they would lose their crunch and they aren't as good as leftovers so I would recommend roasting a little at a time and use them freshly roasted.
Have you tried this? Will you?
I have no idea if I have ever even had them
ReplyDeleteYou should try them.
DeleteThese sound great. I love chickpeas and use them a lot. The crunch in these ones would add great texture.
ReplyDeleteThey were good.
DeleteI haven't tried them, but sound good. Where do you get the chickpeas?
ReplyDeleteWe found them in the grocery store. They are also called Garbanzo Beans.
DeleteI do garbanzo crunches all the time because they travel so well and are killer yummy. Enjoy yours, you can do so many combos. Though I don't use any oil in mine, anymore. Used to but found I liked them better with one less ingredient. Ah .. yum in my tum.
ReplyDeleteI'll have to try that as well.
DeleteI air dry mine the night before in the fridge and coat them right before going in. But... I eat very little salt or oil so I'm used to that taste. Four years ago, I would not have liked them with so little fat and salt.
DeleteHappy Weekend and boogie boogie.
Crunchy beats soft food at our sea, but you know I always stick to the same old same old lol
ReplyDeletelol I kinda knew that.
DeleteI thought this was a really cool idea when I saw it over at Anna's but I haven't actually tried the recipe yet. Thanks for the reminder! Hugs...
ReplyDeleteYou're welcome. I hope you like it as much as I did.
DeleteYay! I really liked these, too. They do add a nice little extra to a taco. I'll have to try them in a salad :)
ReplyDeleteI've liked them in everything I've tried so far.
DeleteI have not tried these, but now I want to! I have seen bags in the store, but I picture them to be hard as rocks! Would you say they are hard or more like peanuts when you roast them?
ReplyDeleteWhen roasted they are more like peanuts. I bought a can of them and straight out of the can they re more like beans.
DeleteYes, many people do thoroughly enjoy Chickpeas.
ReplyDeleteI am so pleased you did too. The mix of a little cumin, chili powder and seasoning sounds good.
My husband Eddie a Type 2 diabetic does find them a little too 'carby' and has to watch his blood sugar levels.
Details on carbs are here should any of your readers want to know more.
http://www.fatsecret.co.uk/calories-nutrition/food/chickpeas/carbohydrate
All the best Jan
I was a little worried about the carbs too that's why I only used a few at a time in any one dish. Thanks for the info.
DeleteI like them in salad and pasta.
ReplyDeleteI like them in salad as well.
DeleteWe eat a lot of hummus, but haven't eaten the chickpeas uncrushed, lol. Are you using canned chickpeas and rinsing them to take the skin off?
ReplyDeleteI've never had hummus but this was good. Yeah, I bought the canned kind and washed them and took the skins off.
DeleteI am definitely going to try this!
ReplyDeleteIt was good.
DeleteI love chickpeas and have tossed them in just about anything. I'm so glad you loved them.
ReplyDeleteThey're really good.
Delete