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| Great on-the-go snack |
After realizing that there was such a thing as roasted chickpeas, I had to hunt down how people made this. The result is this recipe. I messed around with different techniques based on a few different recipes and found what worked for me (thanks go to choosingvoluntarysimplicity.com for the idea of cooking them before roasting). I also pared the ingredients down to the bone until they matched what we could eat.
Simple Gluten Free Roasted Chickpea Snack
Ingredients:
1 pound dried chickpeas (garbanzo beans)
1-2 Tb. olive oil (or other oil, depending on allergies)
salt to taste
Directions:
1. Soak the chickpeas overnight. Drain.
2. Put chickpeas in a pot with enough water to cover and then add half again that amount of water. Bring water to a boil, then lower heat and cook at a strong simmer for about an hour. You don’t want the chickpeas completely soft. When done, drain.
3. Spread chickpeas out on a cookie sheet and let dry for 1-2 hours. Or pat dry with a lint-free towel if you don’t have the time. Or don’t dry at all and just go on to the next step. However, I have tried this recipe both with and without drying, and the batch of chickpeas we made that we let sit for a couple of hours turned out better. It felt like the outside was crunchier.
4. Preheat oven to 350 F when your drying time is nearing the end. (I’ve seen recipes try anywhere from 300-450 F, with cooking time changing accordingly. I tried both 350 and 450, and both worked, but I think 350 tended to have less burnt chickpeas, for me.)
5. In a bowl, put chickpeas, oil, and salt. Toss together until chickpeas are coated in the oil and salt. If you wish to add any other seasonings, now is the time to throw them in there, as long as they don’t burn.
6. Spread chickpeas out on an ungreased cookie sheet. Roast in the oven until crunchy and golden. This can be a little tricky. It can take 20 minutes, 40 minutes…it depends on how dry your chickpeas were, what size they are, and how close to the edge of the cookie sheet they are. In all our attempts, we have had to scoop off the chickpeas at the edge of the cookie sheet earlier than the ones in the middle, or they burned. When they are done, though, they’ll look rather like corn nuts, and be about as crunchy as them, too. Pretty tasty!
7. When you remove the chickpeas from the oven, if there are any seasonings you wanted to add that don’t stand up to higher temperatures, you can add them really quickly now, before the chickpeas cool down. They will store well for about a week in an air-tight container. Great to take as a snack when we're out and about.
Variations:
The first recipe I ever saw with this added a few Tb. of sugar to the chickpeas with the oil, and then some cinnamon and salt once they were out of the oven. It was from a magazine that I’m afraid I don’t have the name for anymore, though.
Garlic and onion powder would also probably be nice, or paprika, salt, and pepper.
We've tried this with other beans as well and had success, but the taste is like a concentrated taste of whichever bean you use, and that's not one any of us were that fond of, honestly. I liked the chickpeas the best.
FOR A SULFITE FREE DIET - People who react to sulfites may also react to garlic or onions, so be cautious. Also, if making the sweet version with sugar, make sure to get 100% cane sugar. Beet sugar is often bleached with sulfites.
LOW HISTAMINE DIET - from the lists I've found, this should be safe on a low histamine diet as long as you do not try the versions with cinnamon or paprika, but judge by your own tolerance levels.
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