Thursday, June 2, 2011

Crunchy Spicy Chickpeas

I like baking for a lot of reasons. Some days, like today, I bake because I don’t feel like doing anything else. I have tests to studying for, exams to worry about, and about a million other things that I should be doing, but baking takes my mind off of everything.

The last time I drove to the supermarket (with my mom in the car of course), we bought a can of chickpeas. I remembered watching Claire Robinson from 5 Ingredient Fix make spicy baked chickpeas and I wanted to try it.

She promised crispy little chickpea appetizers and her recipe delivered. Actually, only the concept of her recipe delivered. The chickpeas were deliciously crisp and crunchy, but I had to bake the chickpeas at a 425F, not 400F, for 60 minutes, not 35. You can imagine my impatience at the thought of waiting an extra half hour for these chickpeas to cook before I could go out and practice my driving. Luckily, my mom offered to pull them out of the oven for me so my dad and I could drive with the knowledge that the house would not burn down while we were gone.

Perhaps there was more moisture on my chickpeas which would account for the extra baking time; these variables are difficult to control. But for these little gems, it’s worth playing around until you find a temperature, texture, and flavour you like. If you like spicy foods, add more cayenne pepper. If you don't like cumin (like my mom), then omit it and add something else. Anything goes.

The best thing about these crispy treats is the fact that they are made from chickpeas, so you can feel good about eating them while still enjoying the potato chip crunch. I love the crunchcrunchcrunch of chips, but I don’t like how chips are so processed.   

Click below for the recipe.

Crunchy Spicy Chickpeas

  • 1 28-oz can chickpeas, rinsed, drained, dried
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper  


Preheat the oven to 425F.

Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika, cumin, garlic powder, and cayenne in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 40 to 70 minutes (this will vary by oven and how moist your chickpeas are to begin with; keep checking to make sure you don’t burn the chickpeas), shaking the tray to toss after 20 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.

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