Chickpea Crunchies by vggiegirl
Category: Snacks

This recipe is suitable for a: vegetarian/vegan diet.


Ingredients:
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2 cups cooked chickpeas, drained well and blotted dry
1/2 teaspoon each of the following seasonings:
salt (if you used canned beans reduce or eliminate the salt)
freshly ground black pepper
ground cumin
ground coriander
1/4 teaspoon cayenne pepper


Instructions:
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1. Preheat oven to 400 degrees F
2. Toss the chickpeas with seasonings and spread on a nonstick baking
sheet and bake for 30-40 minutes or until golden brown and crisp.

Makes about 1 1/4 cups (serves 4)


Additional comments:
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From High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen



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I just made this. I've been looking for a crunchy alternative to nuts (especially for my hubby, who's addicted to cashews). Less fat and calories too. Can't beat that!

Next time I'll up the spices a little bit. I guess that's a matter of personal preference, though.

That sounds delicious, I'll try it when I get the spices.

Cumin is a very good seasoning to put on chik peas, whether you eat the legumes soft or crunchy. You can try adding a bit to hummus. Cayenne pepper is good with practically everything. Also, I suggest trying cilantro instead of coriander. Just sprinkle chopped fresh cilantro over the top or something. They are different parts of the same plant (leaves, seeds).

My wife and I love those. We use a combination of cumin and chili powder, but are planning to explore other flavors.

That sounds good!

I just boiled up a batch of chickpeas. Now I know what to do with them!

I love this snack! I add a few tbsp of olive oil to coat the peas before I put the spices on.

OH MY GOSH - OH MY GOSH!

I looked at this recipe today, since I'd just cooked a big pot of chick-peas, and frankly, I was sort of skeptical...

But I made a big pan of 'em anyway... My 6-year-old (who is painfully picky) was curious, and as soon as they came out of the oven she nibbled on them and LOVED them... she proceded to try and eat the entire pan of them... I had to stop her finally but she INSISTED I put a baggie of them in her lunch for school...

And actually, they ARE very, very good. I guess if I want any I'll have to make myself another batch though...

These sound sooooo yummy, I can't wait to make some!!!

I'm still waiting to try these as soon as a part for my broken oven comes in.

Just made these--very good. I love the crunch. I would probably up the spices next time as well; they were just a bit too bland for me.

Um probably a rather dumb question... but these sound really good and i really want to make them... however, I've never seen chickpeas except for in a can... is that what you are supposed to use? and then you boil/cook them somehow first..? i can't even imagine what a non-canned chickpea looks like or where i'd find them...

NOT a dumb question at all!

Just like dry beans or peas, you can find dry chick-peas/garbanzos at most supermarkets and HFS. You would soak them and then cook for 4 or 5 hours 'till done.

However - canned ones will work fine here, no need to cook them, they're cooked before canning, just drain, take out of the can, blot dry on paper towels as noted in recipe and go for it...

The recipe turns out fine with either canned or fresh cooked...

I definitely add more spices than it calls for. This last time, I used powdered green chili that I'd picked up in New Mexico, and lemon pepper. They were sooooooo amazing... :lick: :hungry:

I tried these the other day & they were beaut.
Next time I'm gonna add some garam masala too.
Thanks for the recipe...

These are QUITE awesome.

Just bumping this recipe because it's one of my faorites!!

I've made these about five times and they get gobbled up while still warm and toasty, fresh out of the oven... Sooooooo yummy!

These are indeed pretty good... I thought the spices were just right. But next time I'm not using tinned. There's something about canned chickpeas that tastes weird... But that's my fault, not going into town for dry chickpeas.

I just made some...boy, are they delicious!
Mine came out more crispy than crunchy, but I pulled them because some were burning.
Should these be okay bagged and left out for lunch tomorrow? I don't want to refrigerate them in case they get soft.

I burnt mine a little trying to get them crunchy but they are really tasty. I added in some powdered garlic and dried oregano (photo: http://img.photobucket.com/albums/v20/misq17/P2130006.jpg )

I just made these and was wondering if they're supposed to be soft in the middle, or hard like peanuts? I cooked them for 35 minutes and some were even burnt a little.

I just made these and was wondering if they're supposed to be soft in the middle, or hard like peanuts? I cooked them for 35 minutes and some were even burnt a little.
When I cooked them for 30 minutes they were still soft in the middle. I cooked them for another ten and they came out really hard and a little burnt. I have no idea what they were supposed to be like, but they're tasty

When I make them, some are all the way dried out and crunchy, some are still soft in the middle... I turn the oven down a bit after they start to get dry and continue 'tll they're really dry and crunchy, but NOT burned...

I just made these. They are awesome! I can see myself getting hooked.

I made these too... at first mine were too soft in the middle and I put them back in the oven for awhile... ended up cooking them for quite a bit longer than the recipe indicated... til they were crunchy (but they didn't get burnt).
They were good though! nice how they're a crunchy snack that is healthy and not fried like many other crunchy snacks..

I'd just be curious for one what other spice combinations/amounts might be good... and also how to get the spices to stick to the chick peas a bit better...

p.s. Thanks TNS for your help on how to cook to the chick peas! I did buy them raw and cooked them!