Sunday, August 8, 2010
RECIPE: Baked Chickpeas
I love chickpeas! Aka garbanzo beans. They are rich and almost buttery. And when you toss them in some of your favorite seasonings and toast them... oh wow! I could eat this bowl all by myself!
So, here's what you need...
A large bowl, olive oil, ground cumin, cayenne, onion powder, garbanz beans and kosher salt.
Oh yeah... and this too. Some paprika...
Next step: drain, rinse and COMPLETELY dry the chickpeas. (The first time I made these... I forgot to dry the chickpeas. Vital mistake. Even after toasting the chickpeas they were kinda soggy! Don't-forget-to-dry-them! Take it from me!)
Then you put everything in the large bowl and mix until every last chickpea is covered in tasty goodness!
Keep stirring! Make sure you get all the tasty goodness off the bottom of the bowl! It's all flavor! And you want to use it all up!
Spread the chickpeas out to a single layer on the lined baking sheet... and tell them they are getting ready to shine!
About 12-15 minutes into their cook time take them out and give the baking sheet a little shake. Turning over the chickpeas and breaking them up a little will help in the toasting process.
(Plus you're going to want to check them out anyway - 'cuz the house smells so good at this point!)
Back into the hot oven for a little more... and, YUP! NOW they are shining!!!
Transfer them to a few serving bowls and try not to eat all of them yourself! K?!
How soon are you going to make these?! I'm making my 2nd batch today!!!
Recipe adapted from Claire Robinson, 5 Ingredient Fix - Food Network
2 – 15 oz. cans garbanzo beans/chickpeas, drained/dried (very important!)
2 tablespoons olive oil
1 teaspoon Spanish smoked paprika
½ teaspoon onion powder
1 teaspoon ground cumin
Pinch cayenne pepper, or to taste
½ teaspoon Kosher salt
Preheat oven to 400 degrees F.
Combine the oil, paprika, onion powder, cumin, cayenne and salt in a large bowl – mix until well combined. Add chickpeas; toss to coat completely. Transfer drenched chickpeas to a lined baking sheet; spreading them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a few small serving bowls.
enjoy your time in the kitchen...
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