Tuesday, April 8, 2014

Crispy Chickpeas

A couple weeks ago when I hosted book club, one of the ladies who attended brought a bowl of roasted chickpeas.  They were delicious and they made a great addition to the spread that I had put out.  It was such a hectic week, so I threw them into the back of my mind as something to try and make in the future.

One Afternoon this week, I put on the TV for some background noise as I did some things around the house.  The Chew was on ABC, I think it comes on at 1PM.  I couldn't help but notice that one of the chefs was making crispy chickpeas.  I liked the idea of all the spices used in the recipe, so I decided that was the recipe that I would try.

I made the crispy chickpeas last week as a little snack to have while we prepared to BBQ for dinner.  They were perfect for that.  I will say, they do have a bit of a kick.  If this is not something you like, I would half the Cayenne Pepper to 1/4 tsp or even bring it down to 1/8 tsp depending on your spicy snack tolerance.

You can check out the recipe and instructional video for Carla Halls: Crispy Chickpeas HERE.

Step One: Preheat oven to 400 degrees. Drain and rinse two cans of garbanzo beans.

Step Two: Dry the garbanzo beans by gently rolling them between two sheets of paper towel.

Step Three: In a small bowl mix 1 tsp each of Coriander, Cumin, and Turmeric. Add 1/2 tsp Cayenne Pepper or less depending on how spicy you want the chickpeas to be, and mix again.

Step Four: Toss the spice mix with the chickpeas until the chickpeas are covered.  Lightly coat them with oil (I used to truffle oil, because it was a spray and I thought it would be easier).  Spread the chickpeas out in an even layer on a baking sheet lined with parchment paper.  Cook for 30 minutes at 400 degrees (I cooked them in 15 minute intervals so that I could flip them around for even cooking).

Step Five:  In a small bowl, zest one whole lemon.  Add some salt for the lemon to infuse.  The recipe calls for two tablespoons of salt, but for me that is way too much.  I added a 1/2 tsp of salt to the lemon zest and mixed it together with my fingers.  Once the chickpeas were done cooking, I tossed them with the lemon salt in a bowl and let them cool for about 10 minutes.


Step Six: Enjoy! (hint: they tasted really nice with a lime beer)

I always appreciate when someone takes the time to make something to bring to my house.  I know not everyone has time to do so and bringing anything at all is always a nice gesture.  This snack was quick and easy to make and would be great if you want to take something homemade to a get together, but are also in a time crunch.

Have you ever been inspired to make something new based on something that someone has brought over to your house?

xo Bridget

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