A favorite snack of ours that, I guess, is somewhat healthy ;-)
Well, better to eat these instead of a bag of potato chips.
Well, better to eat these instead of a bag of potato chips.
Roasted Chick Peas
- Thread starter kevin313
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Kevin, I've been roasting these for about 6-7 years or so. They were my go-to mid-morning snack at work. I've always used dried beans and after soaking, simmer for about 60-70 minutes to have them "al dente". Then my partner gave me on of his extra pressure cookers and that cut the time down to 30-33 minutes. And same time with the Instant Pot now. I'd do a pound at a time and they were placed on 2 of thee same size baking sheets. That would last me 2 work weeks. Varied spices/combinations, garlic, chili, onion, cayenne, paprika, smoked paprika, black pepper, salt, seasoned, kosher salt. Roast them at 400 for about 20-25 minutes and keep them in the oven overnight while the oven cooled down. Nice & crunchy.
Thanks, Bob - a great idea about leaving them in the oven to cool!
My mom always kept a jar of pickled garbanzo beans in the refrigerator...she made them from dry, boiling them then draining and cooling in a olive oil vinaigrette with chopped onion. Always was disappointed on a salad bar when the chickpeas there were right out of a can.
Jamie,
Your mom's recipe sounds delicious. I have some Lebanese friends who make the most wonderful hummus, and they say you need to start with dried beans to get it right. The canned beans are ok in a pinch, but they can't give you the right texture.
Your mom's recipe sounds delicious. I have some Lebanese friends who make the most wonderful hummus, and they say you need to start with dried beans to get it right. The canned beans are ok in a pinch, but they can't give you the right texture.
