Feb 25 2012

Smokey Roasted Crispy Chickpeas

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Now with Lent going on and my ‘trying’ to be a good Catholic I gave up chips/pretzels/Doritos for Lent. Now granted I don’t eat them that often but there are times when you get that craving of a salty potato chip dipped in a chocolate Frosty. It’s a girl thing…

So of course with us being the 3rd day into Lent I am CRAVING hardcore for 1 just potato chip. Yeah I know, “you can’t eat just one” which is true but at least I am starting with 1 🙂 It’s funny as I could go months without ever giving chips a 2nd thought but the minute I can’t have one I NEED it NOW! LOL

This morning, as I was making 20qts of Italian Gravy and more Sourdough Bread I get this unreal craving for potato chips. Now knowing I don’t want to go to Hell (at least not any sooner) I rummage through for something salty and crunchy. Crackers? Eh… nah, not in the mood for them. Ohh! Pretzels…. crap, can’t have those. Damn it! Um.. raw noodles? LOL Hey I was getting desperate! Then I found a can of chickpeas/garbanzo beans (whatever you call them). Is there a difference between them?

Now these little things are super healthy for you, low in fat, high in protein and fiber but they aren’t crispy. Hmmm After about 20 minutes of staring at the can I remembered I had toasted them a while back and they got this ‘crunch’ to them.

So from that glimmer from my past I threw this together. SUPER easy but AMAZINGLY GOOD!

And the best part… I’m not going to hell today (at least not for this!) 🙂 LOL

Smokey Roasted Crispy Chickpeas

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Author: The Kitchen Whisperer

Ingredients

1 can drained and rinsed chickpeas
1 1/2 tablespoon olive oil
1 teaspoon Sea Salt
1/2 teaspoon Smoked Paprika

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Instructions

Preheat oven to 400.
Place the chickpeas between 2 paper towels and pat dry.
Discard any skins.
Put the chickpeas in a bowl and add the olive oil; gently mix to coat the chickpeas.
Pour chickpeas out on to a rimmed pan.
Bake for 30-40 minutes until golden brown and crispy – stirring every 10 minutes.
When done sprinkle with salt and paprika.

Make it a meal!

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3 responses

Pjbl

March 1, 2012

Hello Kitchen Whisperer,

You have very nice photos and I look forward to more of your recipes.

I found this recipe to be inspiring. The only difference between chickpeas and garbanzo beans is the origin of what they are called.

After washing them, it is easier to dry them in a bowl padded with either a clean dishtowel or paper ones drying them helps to loosen the skin. I was unsure if your discarding of skins meant only those skins or all of them. I went ahead and skinned them all, it isn’t hard.

Living in the Deep South, I do not like using the stove due to the heat it generates in the house. I used my electric skillet, making sure that when I turned the peas. I wiped the water condensation, from the inside of the lid for a drier roast. It worked!

I am looking forward to repeating this recipe. Next batch I plan to use either Barbecue Seasoning or Cool Ranch. Thanks for a great way to snack.

ABiT

Reply
1. TKWAdmin
  
  March 1, 2012
  
  Welcome and thank you very much!
  
  This is one of my favorite snacks! I’ve done them with both BBQ and ranch. Both are excellent! Plus I’ve made them where they are a sweet snack using cinnamon and brown sugar in lieu of the salt and spice. That took them to a completely new level!
  
  Have a great day!
  
  TKW
  
  Reply