On Roasted Chickpeas (Recipe)
I appreciate chickpeas because its recipes tend to yield something scrumptious, and vegetarian-friendly. I loathe the label “vegetarian recipes” as if it’s a warning sign to say “all the flavor has been taken out to satisfy your quota of dietary flagellation” so we can feel righteous, or pretend it’s healthier. (I knew someone who referred to herself as a junk vegetarian, because potato chips and tofu-dogs can be vegetarian.) Here’s one chickpea recipe that even chickpea cynic may like, because it’s flavorful and crunchy, and easy for you to prepare. No one will care if you are a vegetarian or not. We can unite over good eats. Roasted Chickpeas
- Take 2 cans of chickpeas, rinsed and drained (I prefer using 3 cups of dried chickpeas that has been soaked at least overnight boiled to almost to the consistency of canned chickpeas), and pat with a kitchen towel to make sure they are dry. Roll them around between towels to rub the outer skin off. I often omit this step, and it seems to be ok.
- Prepare the spice mix: 1/2 teaspoon sea salt, plus 3 teaspoons worth of spices total, such as ground coriander, ground cumin, paprika, a dash of cayenne pepper, chili powder, garlic powder, etc.
- Place the chickpeas on a baking sheet lined with parchment paper. Drizzle about 2 Tablespoons of olive oil or canola oil and then toss with the spice mix.
- Place the baking sheet in a 400˚F oven. Stir after 15 minutes, and keep in the oven for another 10 minutes. Check to see the doneness. Leave in the oven a little for a crispier, harder texture.
Photo: Sunset from a flight between UK and Denmark (these chickpeas make a nice snack to enjoy anywhere)