Monday, October 28, 2013
You have seen them here, and now all over pinterest, on google searches even in magazines, Roasted Chickpeas. Everyone talks about how amazing they are so you try their recipe, and they don't turn out. Below step by step(and pictures below) of how to make them perfectly each and every time.
When they are made correctly, they are crisp,crunchy,melt in your mouth out of this world delicious. Unfortunately, most of the recipes out there seem to create an almost too hard to chew chickpea.. where you wonder if your dentist is going to know you have been chewing on hard chickpeas or maybe you were gnawing on pebbles!
I have tried these with little oil, with a higher temperature, with canned chickpeas with dried. I have cooked them hard and fast, and low and slow trying to get the perfect roasted chickpea. The method below is the best that we have found yet. These are so crisp you can crunch them between your finger tips, salty, nutty. Your dentist will thank you for giving up the pebbles!
To warn you, these take a lot of oil.. a lot a lot of oil. These are not low fat. These are not low calorie. These are a treat, or for those with outrageous terrific metabolisms. Even though these are no diet food, this is the best method for the perfect roasted chickpea. If you cannot have nuts, seeds, corn, you are going to want these. Actually, even if you can have nuts, you are going to want these! They take the place pecans when making a pecan pie. They crush nicely to take the place of peanuts in pad thai.. candied, caramel, garnishes.
Really these are more "oven fried" then oven roasted, but we try not to think about that when we are joyfully snacking away.
1 bag dried chickpeas
1 cup grapeseed oil(1 cup of coconut oil works too)
1) soak your chickpea's overnight.
2) cook your chickpea's till so soft some are in endanger of bursting. I use the pressure cooker to speed it up.
3)drain them well and let me air dry for a good 30 minutes to 1 hour.
4) Line a full sized cookie sheet with tinfoil(believe me, it makes the clean up easier)
5) Heat oven to 300
6) place cooked chickpeas on cookie sheet and evenly distribute them. It is okay if they are crowded, they shrink as they cook.
7) pour 3/4 cup of the grapeseed oil over them.
8) set timer to check in 1 hour.
9) at 1 hour use a wooden spoon and stir a bit. Add the remaining 1/4 cup by drizzling over(looking for dry spots)
10) set the timer for 30 minutes, stir.
11) set the timer for 30 minutes, stir. The oil should be foaming and getting sizzling now at the 2 hour point.
12) set the timer for another 30 minutes. Now it has been 2 1/2 hours and that oil should be nice and foamy, stir your chickpeas.
13) set the timer for 30 more minutes.
14) the foam should be settling down now at the 3 hour point. I suggest removing a couple carefully to a plate to cool for a minute or two. Try, if crisp they are ready to come out. I try a couple because sometimes some are ready and some are not. If they are all a wonderful texture they are done. If some are hard and some are not, stir and set the timer for 15 more minutes.
15) Test a couple, it has now been 3 hours 15 minutes- they should be done. But, if not, another 15 minutes.
16) They are surely done now.
17) using a slotted spoon, scoop chickpea's onto paper towels to drain. I scoop a few spoonfuls and then salt liberally. Then scoop a few more spoonfuls and salt. I tend to be a bit heavy handed with the salt. I allow to cool and drain till room temperature. I store in a paper towel lined air proof container.
18) Eat. These are amazing sprinkled with a mix of sugar and spices. Derek loves them sprinkled with cayenne pepper.