Guest guest Posted October 26, 2007 Report Share Posted October 26, 2007 Here it is.... On Behalf Of Maureen 19 October 2007 17:49 Roasted Chickpeas Hi Paula, Here's a Delicious TV chickpea snack recipe that we love. My partner's variation on it is: Instead of the 2-3 T olive oil, lightly spray the chickpeas with olive oil, sprinkle them with cayenne and salt, mix them up, and put them in the oven at 425 for about 25 minutes with anywhere from 0 to 4 whole garlic cloves. Savory crunchy goodness in a hurry, oh my http://www.delicioustv.com/blog/?p=71 *Roasted Chickpeas with Garlic and Sage* 2 Cups ( or 15 ½ oz can) chickpeas, rinsed and drained 2-3 T olive oil 3 +cloves garlic, whole not peeled (optional 2-3 cloves minced) 3-4 sage leaves Salt and pepper Heat oven to 425. In a cast iron skillet, heat the oil. Add the chickpeas and the garlic, and sauté for about a minute or two. Be sure the beans are well coated, then add the sage and remove from the stove. Place the pan into the oven, and give the pan a shake every so often. Cook until the chickpeas begin to turn brown, this takes about 15-20 minutes or so. Remove from the oven and set aside to cool a bit. At this point you can sprinkle with a little additional olive oil or your favorite spice. For example chipotle pepper or powder, curry, cumin basically whatever you like. I usually just stick with a little kosher salt. A tiny squeeze of fresh lemon is nice addition. Alternatively, you can skip heating the oil and chickpeas and combine all the ingredients in a bowl before roasting. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2010 Report Share Posted January 4, 2010 Thank you for the great recipes for the New Year! I had a question about how to roast the chickpeas. Do you put them from a can into the oven or do you soak dry ones then roast---can you explain how to do it? Thank you again!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2010 Report Share Posted January 4, 2010 one version of Roasted Chickpeas " A delicious, high fiber snack, these roasted chickpeas are a crispy, crunchy alternative to bland, mushy chickpeas. " Ingredients: 1 (12 ounce) can chickpeas (garbanzobeans), drained2 tablespoons olive oil salt (optional)garlic salt (optional)cayenne pepper (optional) Directions: 1. Preheat oven to 450 degrees F (230 degrees C). 2. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning. Patricia Squyres Marion Nestle's cardinal rules for eating better: Never buy anything with a health claim. Never buy anything with a cartoon on its face Never buy anything with more than 5 ingredients. --- On Mon, 1/4/10, Rebecca Lee <rlee311 wrote: Rebecca Lee <rlee311 roasted chickpeas Monday, January 4, 2010, 11:40 AM Â Thank you for the great recipes for the New Year! I had a question about how to roast the chickpeas. Do you put them from a can into the oven or do you soak dry ones then roast---can you explain how to do it? Thank you again!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2010 Report Share Posted January 4, 2010 I love roasted chickpeas. Addictively delicious. They are even better if you add some paprika or especially smoked (sweet or hot) paprika to them when you roast them. Yum. On Mon, Jan 4, 2010 at 12:50 PM, Patricia A Squyres <p.squyreswrote: > > > one version of Roasted Chickpeas > > > > > > > " A delicious, high fiber snack, these roasted chickpeas are a crispy, > crunchy alternative to bland, mushy chickpeas. " Ingredients: > > 1 (12 ounce) can chickpeas (garbanzobeans), drained2 tablespoons olive oil > salt (optional)garlic salt (optional)cayenne pepper (optional) > > > Directions: > > 1. > Preheat oven to 450 degrees F (230 degrees C). > > > 2. > Blot > chickpeas with a paper towel to dry them. In a bowl, toss chickpeas > with olive oil, and season to taste with salt, garlic salt, and cayenne > pepper, if using. Spread on a baking sheet, and bake for 30 to 40 > minutes, until browned and crunchy. Watch carefully the last few > minutes to avoid burning. > > Patricia Squyres > Marion Nestle's cardinal rules for eating better: > Never buy anything with a health claim. > Never buy anything with a cartoon on its face > Never buy anything with more than 5 ingredients. > > --- On Mon, 1/4/10, Rebecca Lee <rlee311 <rlee311%40>> > wrote: > > Rebecca Lee <rlee311 <rlee311%40>> > roasted chickpeas > To: <%40> > Monday, January 4, 2010, 11:40 AM > > > > > Thank you for the great recipes for the New Year! > > I had a question about how to roast the chickpeas. Do you put them from a > can into the oven or do you soak dry ones then roast---can you explain how > to do it? > > Thank you again!! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2010 Report Share Posted January 5, 2010 You can use the method from one of the recipes posted, or one from the files (look under " Nuts, Seeds, Popcorn and other Savory Nibbles " ), using either canned or soaked and cooked chickpeas. Alternatively, you should be able to buy roasted chickpeas. You will want something that is not heavily spiced, so either plain or lightly salted. They also need to be dry and crispy for this recipe. Kim , Rebecca Lee <rlee311 wrote: > > Thank you for the great recipes for the New Year! > I had a question about how to roast the chickpeas. Do you put them from a can into the oven or do you soak dry ones then roast---can you explain how to do it? > Thank you again!! Quote Link to comment Share on other sites More sharing options...
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