Roasted Chickpeas

 

This is my favorite new snack food. The entire family enjoyed them while we lived in Mumbai. Recently, I found a simple version in an Italian grocery store.

They fulfill my deep need to CRUNCH and a half cup thoroughly satisfies most snack urges.

INGREDIENTS (the hot version)

1lb. dried chickpeas soaked overnight in a bowl of cold water

1.5 tsp. canola oil

2 tsp. cumin

2.5 tsp. chili powder

1 tsp. garlic powder

1/2 tsp. cayenne powder

1/8 tsp. salt (optional)

DIRECTIONS

1) Rinse soaked beans well.

2) All all ingredients. Mix well.

3) Place single layer on cookie sheets (we use two).

4) Bake at 275 degrees for 1.5 – 3 hours or until crunchy, stirring occasionally.Enjoy the popping sounds as they cook.

The beans continue to cook AFTER being taken out of the oven.They grow crisper in the process, so be sure to take them out while still a bit softer than you prefer.

This recipe is easily varied. For instance, omitting the cayenne and chili powder yields a tasty version without the bite. Try serving them at your next party instead of chips and prepare for compliments.

R. makes them with Italian seasoning. I’ve yet to try that, but look forward to adding oregano and basil to my next batch. Am also thinking about trying to spice them Turkish-style with Zatar.

If they grow soggy, it’s easy enough to pop them back into the oven to re-crisp them.