Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 i tried roasting chickpeas recently. it was unbelievably easy! i just drained and rinsed a can of chickpeas, tossed in some salt and spices, and baked them for about 20 (30?) minutes. sorry don't know what temperature. they were tasty and crunchy. cheers alice On 18 Apr 2008, at 06:51, kimhodges63 wrote: > I love plain roasted soy beans. Unfortunely, their delicious > crispiness is achieved by either deep frying them or roasting them > slathered in ... bleh ... fat. > > Does anyone have a recipe or ideas on how to achieve the crispy > crunchy > delectability of fat-laden roasted soy beans without the use of fat? > Also, how about other kinds of beans that are roasted? I sprout > different kinds of beans so I'm curious what others can be > successfully > roasted and enjoyed as a snack. I don't want to end up with mushy or > rubbery beans. The only experience I've had is roasting peanuts in the > shell. > > Thanks! > Kim > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 Garbanzo beans (aka, chickpeas) are a classic for the baking treatment. -Erin http://www.zenpawn.com/vegblog - kimhodges63 Thursday, April 17, 2008 2:51 PM Roasted Beans I love plain roasted soy beans. Unfortunely, their delicious crispiness is achieved by either deep frying them or roasting them slathered in ... bleh ... fat. Does anyone have a recipe or ideas on how to achieve the crispy crunchy delectability of fat-laden roasted soy beans without the use of fat? Also, how about other kinds of beans that are roasted? I sprout different kinds of beans so I'm curious what others can be successfully roasted and enjoyed as a snack. I don't want to end up with mushy or rubbery beans. The only experience I've had is roasting peanuts in the shell. Thanks! Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 Mmmmmmmm! I think I'll experiment with a few different varieties and see what I can come up with. I'll soak them overnight prior to roasting them. I may add spices and flavoring to the water I soak them in. Hmmmm - hot sauce, or maybe cinnamon ... I'm getting some ideas! heheheheheee Thanks! Kim , Alice Leonard <alice wrote: > > i tried roasting chickpeas recently. it was unbelievably easy! > i just drained and rinsed a can of chickpeas, tossed in some salt and > spices, and baked them for about 20 (30?) minutes. sorry don't know > what temperature. > they were tasty and crunchy. > cheers > alice > > On 18 Apr 2008, at 06:51, kimhodges63 wrote: > > > I love plain roasted soy beans. Unfortunely, their delicious > > crispiness is achieved by either deep frying them or roasting them > > slathered in ... bleh ... fat. > > > > Does anyone have a recipe or ideas on how to achieve the crispy > > crunchy > > delectability of fat-laden roasted soy beans without the use of fat? > > Also, how about other kinds of beans that are roasted? I sprout > > different kinds of beans so I'm curious what others can be > > successfully > > roasted and enjoyed as a snack. I don't want to end up with mushy or > > rubbery beans. The only experience I've had is roasting peanuts in the > > shell. > > > > Thanks! > > Kim > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 this sounds really cool, I never thought of roasting beans. Please let us know how the experiment works and then I'll try it! will you cook them first or just soak them? -barb On Apr 17, 2008, at 2:48 PM, kimhodges63 wrote: > Mmmmmmmm! I think I'll experiment with a few different varieties and > see what I can come up with. I'll soak them overnight prior to > roasting them. I may add spices and flavoring to the water I soak > them in. Hmmmm - hot sauce, or maybe cinnamon ... I'm getting some > ideas! heheheheheee Thanks! > > Kim > > , Alice Leonard <alice wrote: > > > > i tried roasting chickpeas recently. it was unbelievably easy! > > i just drained and rinsed a can of chickpeas, tossed in some salt > and > > spices, and baked them for about 20 (30?) minutes. sorry don't know > > what temperature. > > they were tasty and crunchy. > > cheers > > alice > > > > On 18 Apr 2008, at 06:51, kimhodges63 wrote: > > > > > I love plain roasted soy beans. Unfortunely, their delicious > > > crispiness is achieved by either deep frying them or roasting > them > > > slathered in ... bleh ... fat. > > > > > > Does anyone have a recipe or ideas on how to achieve the crispy > > > crunchy > > > delectability of fat-laden roasted soy beans without the use of > fat? > > > Also, how about other kinds of beans that are roasted? I sprout > > > different kinds of beans so I'm curious what others can be > > > successfully > > > roasted and enjoyed as a snack. I don't want to end up with > mushy or > > > rubbery beans. The only experience I've had is roasting peanuts > in the > > > shell. > > > > > > Thanks! > > > Kim > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 kimhodges63 wrote: > Mmmmmmmm! I think I'll experiment with a few different varieties and > see what I can come up with. I'll soak them overnight prior to > roasting them. You're not going to cook them first? I thought roasted beans always started with cooked beans. Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 The few recipes I found online for roasted soybeans (using oil) said soak at least 12 hours, but other beans may need to be cooked. That's what I need to know. Maybe I'll try a sample of both ways. , Barbara Whitney <bwhitney wrote: > > this sounds really cool, I never thought of roasting beans. Please > let us know how the experiment works and then I'll try it! will you > cook them first or just soak them? > > -barb > > On Apr 17, 2008, at 2:48 PM, kimhodges63 wrote: > > > Mmmmmmmm! I think I'll experiment with a few different varieties and > > see what I can come up with. I'll soak them overnight prior to > > roasting them. I may add spices and flavoring to the water I soak > > them in. Hmmmm - hot sauce, or maybe cinnamon ... I'm getting some > > ideas! heheheheheee Thanks! > > > > Kim > > > > , Alice Leonard <alice@> wrote: > > > > > > i tried roasting chickpeas recently. it was unbelievably easy! > > > i just drained and rinsed a can of chickpeas, tossed in some salt > > and > > > spices, and baked them for about 20 (30?) minutes. sorry don't know > > > what temperature. > > > they were tasty and crunchy. > > > cheers > > > alice > > > > > > On 18 Apr 2008, at 06:51, kimhodges63 wrote: > > > > > > > I love plain roasted soy beans. Unfortunely, their delicious > > > > crispiness is achieved by either deep frying them or roasting > > them > > > > slathered in ... bleh ... fat. > > > > > > > > Does anyone have a recipe or ideas on how to achieve the crispy > > > > crunchy > > > > delectability of fat-laden roasted soy beans without the use of > > fat? > > > > Also, how about other kinds of beans that are roasted? I sprout > > > > different kinds of beans so I'm curious what others can be > > > > successfully > > > > roasted and enjoyed as a snack. I don't want to end up with > > mushy or > > > > rubbery beans. The only experience I've had is roasting peanuts > > in the > > > > shell. > > > > > > > > Thanks! > > > > Kim > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 They may! That's why I'm asking. I've never made any before. I'm just going by a few references online to roasting soybeans using oil. So, I cook them and then roast them in the oven? Do you know what temp? Thanks! Kim , Serene <serene-lists wrote: > > kimhodges63 wrote: > > Mmmmmmmm! I think I'll experiment with a few different varieties and > > see what I can come up with. I'll soak them overnight prior to > > roasting them. > > You're not going to cook them first? I thought roasted beans always > started with cooked beans. > > Serene > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 There's no need to reinvent the wheel! There have been lots of recipes for roasted garbanzos/chickpeas posted here in the past. Here are a few links to those recipes: http://www.fatfreevegan.com/snacks/roasted_chickpeas.shtml (4 1/2 out of 5 stars) http://www.fatfreevegan.com/snacks/roasted2.shtml (4 out of 5 stars) Dry-Roasted Soybeans ( " Soynuts " ) And Chick-Peas : http://www.fatfreevegan.com/snacks/dry.shtml (4 1/2 stars) /message/1507 Thanks to having so many great members for almost six and a half years, we've got a huge database of info here. If it's been done fatfree and vegan, chances are it's in our archives. Just go to /messages , enter your search terms and voila! Even better, start at http://www.fatfreevegan.com/ to perform your search and you won't have to wade through so many non-recipe messages. Susan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 Susan Voisin wrote: > There's no need to reinvent the wheel! There have been lots of > recipes for roasted garbanzos/chickpeas posted here in the past. :-) I must ignore those posts, because I dislike roasted beans. Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 Thank you! Kim , Serene <serene-lists wrote: > > Susan Voisin wrote: > > There's no need to reinvent the wheel! There have been lots of > > recipes for roasted garbanzos/chickpeas posted here in the past. > > :-) I must ignore those posts, because I dislike roasted beans. > > Serene > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 Whoops - meant to reply with this to the previous email. That's what I get for rushing to answer through on my break at work instead of waiting until I get home. Kim , " kimhodges63 " <timkim wrote: > > Thank you! > > Kim > , Serene <serene-lists@> wrote: > > > > Susan Voisin wrote: > > > There's no need to reinvent the wheel! There have been lots of > > > recipes for roasted garbanzos/chickpeas posted here in the past. > > > > :-) I must ignore those posts, because I dislike roasted beans. > > > > Serene > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 Thank you!!! Kim , " Susan Voisin " <susan wrote: > > There's no need to reinvent the wheel! There have been lots of > recipes for roasted garbanzos/chickpeas posted here in the past. Here > are a few links to those recipes: > > http://www.fatfreevegan.com/snacks/roasted_chickpeas.shtml (4 1/2 out > of 5 stars) > > http://www.fatfreevegan.com/snacks/roasted2.shtml (4 out of 5 stars) > > Dry-Roasted Soybeans ( " Soynuts " ) And Chick-Peas : > http://www.fatfreevegan.com/snacks/dry.shtml (4 1/2 stars) > > /message/1507 > > Thanks to having so many great members for almost six and a half > years, we've got a huge database of info here. If it's been done > fatfree and vegan, chances are it's in our archives. Just go to > /messages , enter your > search terms and voila! Even better, start at > http://www.fatfreevegan.com/ to perform your search and you won't have > to wade through so many non-recipe messages. > > Susan > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2008 Report Share Posted April 18, 2008 > You're not going to cook them first? I thought roasted beans always > started with cooked beans. I once bought a jar of wasabi " peas " (chickpeas) and was surprised at how hard they were. I found out from a friend of my kid's that *real* wasabi peas use dried beans, not cooked. Since then, the few times I bought wasabi peas I made sure the label read " cooked " garbanzo beans or else weren't an imported item. Talk about *crunch*!! Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2008 Report Share Posted April 18, 2008 Hmmm... I've only had the wasabi peas that really were peas. These sound interesting and potentially dentally disastrous. LOL. -Erin http://www.zenpawn.com/vegblog - Sue in NJ Friday, April 18, 2008 8:10 AM Re: Re: Roasted Beans > You're not going to cook them first? I thought roasted beans always > started with cooked beans. I once bought a jar of wasabi " peas " (chickpeas) and was surprised at how hard they were. I found out from a friend of my kid's that *real* wasabi peas use dried beans, not cooked. Since then, the few times I bought wasabi peas I made sure the label read " cooked " garbanzo beans or else weren't an imported item. Talk about *crunch*!! Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2008 Report Share Posted April 18, 2008 > Hmmm... I've only had the wasabi peas that really were peas. I had those once and was surprised, since every one I had previously bought was chickpeas. Nice taste. > These sound interesting and potentially dentally disastrous. They weren't *as* hard as raw dried chickpeas, so they must have been soaked before roasting. But yeah, really crunchy. Hubby finished that jar for me, as I really dislike things that crunchy. Sue in NJ who finally caught up with the 100+ message backlog of this list's messages that were in her Bulk folder Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2008 Report Share Posted April 18, 2008 > i just drained and rinsed a can of chickpeas, tossed in some salt and > spices, and baked them for about 20 (30?) minutes. And if you're using home cooked beans out of the refrigerator or freezer and they're too dry to hold the spices, give them a quick spritz of soy or tamari sauce or Bragg's first - adds to the flavor, too. Sue in NJ Quote Link to comment Share on other sites More sharing options...
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