|Spicy Roasted Chickpeas|
Every Tuesday I choose a different friend to be my tutor for a day: I select one of their original recipes, I make the recipe following my friend's instructions, I snap a multitude of pictures, I scarf down as much as my belt-line will permit - and then I share everything I love about my friend's recipe. Learn More
The spicy roasted chickpeas I'm sharing today are a perfect example of Shannon's healthful from-scratch creations that are easy and Just As Delish as a bag of potato chips or bucket of popcorn. And you know me - I love beans and I'm always trying to find new ways to incorporate them into my life. Because they're crazy good for, they're super cheap, and they're so versatile. So if you think you don't like beans, try these additive roasted chickpeas.
About the Author
- "My illness 2 years ago was a blessing in disguise. Being put on a strict detox diet got me started cooking from scratch and that helped improve my cooking skills along the way."
- "I get lost reading recipes, I understand better with step-by-step instruction photos or watching videos."
- "I would avoid complicated recipes or I would try tweaking the recipe to simplify the method. Kitchen has become my creative playground."
- "I hardly bake because I don't have the patience to be precise with the measurements. That's why I prefer easy cooking."
- "Besides food, my other love is travel.. not for sightseeing, but for food! I can go on for hours and hours, in search for the local favourite food and ingredients."
How to Make: Spicy Roasted Chickpeas
|While the water comes to the boil, you can haul out your slow cooker and turn it on to pre-heat.|
Preheating is only necessary if you're using stoneware (I used my Pyroceram CorningWare
slow cooker, so I didn't need to preheat it)
|Measure your chickpeas - you will need at least 1 cup of dried chickpeas.|
|As soon as the water has reached the boiling point, add your chickpeas to the slow cooker...|
|...then pour in the boiling water to cover the beans...|
|Cover the slow cooker and turn on to the "High" setting and cook for 1.5 hours. Then reduce|
heat to the "Low" setting and cook for another 2 to 2.5 hours until chickpeas are soft
|Shut off slow cooker and drain chickpeas. I let mine cool in the colander for 15 minutes|
before transferring to another dish or storing in the fridge
|When you're ready to roast the chickpeas, preheat the oven to 400F and pour the chickpeas |
into a medium sized bowl. Next come the spices which transform these beans into a delicious snack
|First come anise. If you can find anise powder, great. If not, you can make your own anise|
powder using whole anise seed like I did
|Add 1/2 teaspoon of anise seed to a mortar and grind the seeds with the pestle|
|Once you have crushed all the little seeds, you will arrive at anise powder. Add to the chickpeas|
|Next add 1 teaspoon of salt - I used kosher salt|
|Then add 2 teaspoons of ground chile powder - I used chipotle chile powder as I like the|
smokey kick from the chipotle
|Next add 1/2 teaspoon of ground cumin - or more if you really love cumin|
|Toss the chickpeas in the spice mixture to evenly coat.|
|Spread the chickpeas in an even layer on a baking sheet - I used a half sheet pan which worked|
well and gave the beans plenty of room to move about. Once the oven is preheated, roast the
chickpeas for about an hour until crispy
|Stir and toss the chickpeas with a spatula every 15 minutes while roasting. This helps to ensure|
all sides of the chickpeas roast evenly without any nasty burned bits
|When the chickpeas are fully roasted, they will shrink in size and be crispy and crunchy.|
Let them cook on the baking sheet for 15 minutes until fully cooled before serving or storing
Thoughts while scarfing...
- A satisfying snack has to have the right texture and flavor - and these roasted chickpeas are packed with flavor and additively crunchy. And because they're beans, they're also surprisingly filling so unlike popcorn or potato chips, a handful will squelch the gnawing hunger that drove you to snack.
- This recipe is so easy to make - and there's nothing to stop you from making an even bigger batch for more frequent snacking. The next time I make these (which will be soon to keep me from snacking on less healthful options), I plan to cook and roast 2 cups of chickpeas so they last longer...
- I thought the chickpeas could use a little more salt to offset the inherent chalkiness of the bean, so I recommend tossing in a tablespoon or so of sea salt into the cooking water. That way, the chickpeas will absorb the salt gradually during the cooking process before roasting.
- Don't be afraid of spice - beans are so bland they really need some help. I loved Shannon's spice mix, but feel free to experiment with different layers of flavor. Just don't skimp or all you'll taste is chalk...