Crispy Chickpeas
RECIPE
Delicious eaten on their own or tossed onto salads and soups in lieu of croutons, these roasted chickpeas will be requested often and devoured quickly.
This recipe comes from The Power of Pulses: Saving the World with Peas, Beans, Chickpeas, Favas & Lentils by Dan Jason, Hilary Malone and Alison Malone Eathorne.
Serves 12
Yields 6 cups (1.4 litres)
1 lb (455 g) dry chickpeas
1 cup + ¼ cup (250 + 60 ml) red wine vinegar, divided
1 teaspoon (5 ml) Dijon mustard
2 teaspoons (10 ml) cumin
1 teaspoon (5 ml) ground coriander
1½ teaspoons (7.5 ml) salt
¼ teaspoon (1 ml) pepper
2 tablespoons (30 ml) olive oil
Place chickpeas in a medium bowl. Add 1 cup (250 ml) red wine vinegar and enough cold water to cover by 1 inch (2.5 cm). Soak overnight, drain and rinse. Bring 9 cups (2.1 litres) water to the boil; add chickpeas and simmer for 1 hour and 30 minutes, or until just tender.
Preheat oven to 350º F (180º C).
Drain chickpeas. In a small bowl, combine remaining ¼ cup (60 mL) vinegar, along with mustard, cumin, ground coriander, salt and pepper. Whisk in oil to emulsify.
Toss chickpeas in dressing and spread evenly over a parchment-lined baking sheet. Roast, stirring occasionally, until chickpeas are dark golden in colour, about 35 minutes. Once completely cool, chickpeas can be stored in an airtight container for up to 1 week.
Chickpea Flavours
Crispy chickpeas lend themselves to a variety of flavour combinations. Try the suggestions below and experiment with your own! Follow the instructions above, substituting the following seasoning combinations:
Maple Cinnamon
1 tablespoon (15 ml) pure maple syrup
½ teaspoon (2.5 ml) cinnamon
2 tablespoons (30 ml) raw sugar
1 teaspoon (5 ml) salt
Zaatar
½ tablespoon (7.5 ml) sumac
½ tablespoon (7.5 ml) thyme
½ tablespoon (7.5 ml) sesame seeds
½ tablespoon (7.5 ml) salt
Cheesy Garlic
2 cloves garlic, minced
1 teaspoon (5 ml) salt
½ cup (120 m) Parmigiano-Reggiano cheese
Recipe and photo reprinted with permission of Douglas & McIntyre. © 2016.
