Roasting chickpeas is a really great option and they have some many uses for them. They taste great, they are easy to make and extra BONUS, they are healthy for you! The first time I made them I didn't really like them, they were bland, and I didn't like the texture of them (they were far too crunchy and dry). After making them that time and not being impressed by them, I gave up. But recently I was at a friend's house and she made a batch for our kids to snack on. My daughter Lyla LOVED them and so did her friend. They tasted great and weren't as crunchy as the ones I had made previously. So I got to work trying to figure out what I really liked when it came to this wonderful, healthy snack and how to make them.
Here are some pointers to consider:
- Make sure the beans you buy are organic - trust me there is a difference! If you don't want to spend the money for the "fancy", more upscale cans of beans, Goya makes an organic bean they is pretty good.
- Make sure it's low sodium - This way you can season to your liking!
- These beans really need some help when it comes to having great flavor so don't be scared to season well. If you are unsure about this, do a little at a time and just keep doing a QC (Quality Control taste) until you find a balance of flavor that you like.
- There is no right or wrong answer when it comes to seasoning. It's whatever you like that will work. Some flavors that I have tested and like are: Paprika, Turmeric, Garam Masala, Onion, Garlic, Kosher Salt, and cracked black pepper to name a few. You could also possibly experiment with a sweet version using sugar and cinnamon. I haven't tried this yet - but I bet it's good!
1 can of Low Sodium Garbanzo/Chickpeas
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Garam Masala
Kosher salt to taste
1) Preheat oven to 350°F and line baking sheet with parchment paper. Remove beans from can into a sieve or colander and run cold water over them to remove the liquid they have been sitting in. Remove any of the outer-membranes that come off the bean. Once thoroughly rinsed, place in a bowl lined with a paper towel, and gently pat them dry. Remove paper towel.
|rinsing beans with cold water|
|seasoning the beans / garlic powder, paprika, turmeric combo|
2) Combine spices with beans and toss to coat evenly. Before placing them on the baking sheet, taste one. If you like the flavors then that's great, if not adjust the seasoning to your liking. Place beans on baking sheet and spread out evenly, check to see if any more outer-membranes have fallen off and remove them. Place baking sheet in oven and roast for 30-45 minutes. During the roasting process, shake pan once or twice to move them around a little, for even roasting.
|on the roasting pan|
- This is a great snack for kids. They can also help with this process since it's not very complicated. Depending on the age of your child, it would be best to not roast them until they are entirely crunchy. For my 19 month-old, I roasted them for 30 minutes. The beans had a great crunch that were also soft on the inside for easy chewing.
- This would also be great as an alternative to croutons in a salad, or just as a snack to tie you over until your next meal.
- Ensure you remove all outer-membranes that come off the bean before placing them in the oven. They will burn a little while the beans are roasting. It also look nice :)
- You can definitely cook your own beans and then roast them - which is much better and that way you can control everything. From quality of ingredients to quantity. If you cook your own beans - follow directions on the bag.