Thank you all so much for your tips, advice, and recipes in response to my cooking questions! I can’t wait to try out some of your recipes! (And if you missed those recipes, check out the comments section of my previous post. You won’t be sorry!)
Yesterday was a tuna and turkey day for me, which doesn’t require much in the way of preparation or creativity. So I decided to exercise my culinary talents by making a recipe I found on Peanut Butter Boy’s blog: Peanut Roasted Garbanzo Beans. I’m always in the market for a healthy, crunchy snack and garbanzo beans, or chickpeas, or loaded with protein and fiber for relatively few calories. Perfect combination!
1 (15oz) can chickpeas (garbanzo beans)
3T PB2 (12%-fat peanut flour)
1/4t kosher salt, to taste
1. Drain and rinse chickpeas in a colander until water runs clear. Let drain for 10-15 minutes until mostly dry.
2. Preheat oven to 375 and line a baking sheet with tinfoil and spray with cooking spray. Use a paper towel to further dry the chickpeas if they are still wet (a little moisture is fine). Place the chickpeas into a medium sized bowl and spray with cooking spray. Add PB2 powder and salt and toss to coat.
3. Spread chickpeas into one layer on the baking sheet and bake for 45-55 minutes, shaking the pan every 15 minutes. Watch them closely near the end so they don’t burn. Take one chickpea out at the 45 minute mark to test. They should be dry and crunchy with no moisture left inside.
I followed this recipe exactly, except for some reason I set my oven to 350. It didn’t seem to make a difference, and my peas were ready after 45 minutes.
My Results: Meh, but not hopeless. They’re nicely crunchy, if a bit bland. I was expecting something more flavorful, a little explosion on my tongue. Didn’t happen. If I try this particular recipe again, I’ll try adding some cinnamon to it.
But I may not try this recipe again, because I went searching for other recipes and hit the jackpot:
Cheap, Healthy Good’s roasted chickpea recipe calls for olive oil, cumin, and cayenne pepper. It also dry roasts for 20 minutes before adding the seasoning. (You’ll also want to read the funny recounting of the first attempt at roasting.)
Or there’s the sea salt and garam masala combo from TheKitchn:
Or maybe toss in almost every spice in my pantry a la this sweet & spicy recipe found on GroupRecipes.
Or Wasabi Roasted Chickpeas if you like your snacks super spicy.
There are lots of possibilities, as you can see. I think for my next batch, I’ll try using up some of my giant-sized bottle of taco seasoning. After that, maybe chocolate PB2 and coconut oil. Then maybe some dry-rub barbecue seasoning with a dash of onion salt. I’ll let you know if I hit on anything dangerously delicious.
Anything here sounding interesting to you? Any ideas for your own toppings for roasted chickpeas?