Joining October Unprocessed has really forced me to reaccess what I eat. I may have mentioned in the past that I’m a potato chip addict. It’s probably more accurate to say that I like anything salty and crunchy, Cheetos, chips, Doritos, etc. I learned a long time ago that I can’t have those things sitting around the house or they will become dinner. I buy them periodically in small quantities to keep the cravings at bay. Regardless of how they’re marketed, most of these goodies are loaded with really bad stuff – tons of preservatives, stabilizers, sodium, and god knows what else. Whenever I run across a recipe for a healthier crunchy snack, I always try it to see if just maybe this is the one that I can use as a chip substitute. Most of them fall short of their claims or maybe my standards are a little too high. A good homemade snack needs to be portable, crunchy, and adaptable to whatever flavors I want to add. These roasted chickpeas get checkmarks in all three categories.
To be quite honest, I’ve never been a lover of chickpeas. Until recently I had only had crickpeas from a can and they kinda gross me out. That slimy white goo that you have to rinse off of them isn’t particularly appetizing to me. Also the texture of canned peas is a little strange. The Nashville Food Bloggers group had a potluck a couple of weeks ago and one of the dishes I wanted to make was a kale and chickpea salad. I soaked and cooked a bag of dried peas for the salad but ended up with more beans than I anticipated so I decided to try roast a few of them. Boy were they good – and simple.
How to Roast Chickpeas
1. If using canned, give peas a good rinse and drain them. Blot them with a paper towel until they’re dry. If using dried beans, use the quick soak method and cook until soft – about an hour. Drain and blot dry.
2. Cover a baking sheet with foil. Drizzle a little olive oil on the pan – I used 1 scant tablespoons for 2 cups of peas. Take a paper towel and spread the oil over the entire pan.
3. Pour peas out onto pan and roll them around in the oil to get a light coating. Sprinkle with what ever seasoning you like. I used a Cajun mix from my favorite spice shop but you could definitely make your own.
4. Heat oven to 425 and put peas of middle rack for 35 to 40 minutes. After 25 minutes, pull peas from oven and move them around with a spatula to make sure none burn underneath. The goal is to get the peas to dry out, which gives them that nice crunch. Make sure they’re spread out in one layer on the pan so that they all get even heat.
Alot of recipes tell you to put the peas in bowl and pour the oil over top of them and toss with seasonings. I didn’t want these to be greasy so I wanted a very light coating of oil. Also I’ve read that too much oil prohibits them from drying out like they should. You could also do this with cooking spray instead of oil.
When you take these from the oven, if they haven’t shrunk significantly, they aren’t ready. Put them back in for another 5 minutes.
Store in an air tight container.