I saw a recipe for roasted chickpeas and I thought it would be good. I can’t remember where I saw it, but I know that I wanted to do it. Then I was reminded of them when I saw it mentioned on ONMYWAYTOHEALTH. She has a link to another blog with the recipe with step by step pictures. All the recipes I have seen are basically the same.
A can of chickpeas
between 1 1/2 to 2 tablespoons olive oil
salt
garlic powder*
While the oven is preheating to 450F, drain the can of chickpeas, also know as garbanzo beans.
Rinse the beans off. I heard the better you rinse beans the less they might cause heartburn and/or gas. So rinse them well.
Then most recipes say to dry the beans off, the instructions suggest using paper towel.
In a bowl mix the beans, oil, salt, and garlic. Then spread the beans on a baking sheet and cook for about 40 minutes. Most recipes say to watch them so they don’t burn.
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Well, ok, so are you ready for my version or at least what happened when I did it? TWO cans of chickpeas. I used two 12 ounce cans because one can is not that many. I didn’t dry them off very well, which might explain the way they cooked, but first, I think that drying them off is to help them roast and I figured they would get dry in the oven. So I drained and rinsed and sort of dried. I put them on the pan then sprayed olive oil on them. I don’t think it is really necessary to use a bowl, but that is personal preference. I used garlic salt, garlic powder, and season salt.
*I have seen so many recipes for them so basically use what you want. Use what spices you like. You can make them hot and spicy, or just really flavorful. You can add herbs. You can make them sweet. They can be flavored with whatever you’d like so go hog wild. I am going to try all different types of spices.
I would advise you to check on them while they are cooking because mine popped. Some of them popped off the pan onto the bottom of the oven. A couple landed near the element and I don’t know if it would have started a fire, but it sure start to stink. It was not a nice smell so I opened up the oven door to see what was going on and one popped off the pan. I was kind of afraid they were going to continue to do that. I didn’t see anything about that in any recipe.
Also . . . now this is where the drying might really be key, I don’t know because my oven does not cook evenly, but some of them cooked perfect and some did not. All the recipes I saw warned against burning so I was a little paranoid so when I saw the ones on the edge getting really crispy I figured they were all done since it had been 40 minutes. Well, the crispy ones are really good. My husband kept saying, “CornNuts!” And I kept saying, “Yeah, good comparison. Awesome. I love CornNuts.” He would say, “CornNuts.” And then I would say, “I know, right? Cool.” He finally said he is not really a CornNuts fan. Ha, ha. I am. So the crunchy ones are really, really good and they do taste somewhat like CornNuts. But the ones that aren’t crunchy are kind of odd. They are kind of like a stale cracker or something. Not quiet soft, but not crunchy. I obviously need to work on the cooking of them. I had them in as long as the recipe said to cook them, but that was not enough for some of them. Increase the time because of two cans? I might just have to scoop off the ones on the edge.
I really love CornNuts, but they have ingredients in them that I am avoiding so I don’t buy them. This is a great alternative. And just like CornNuts they can be made with any flavor. I can’t wait to make more. So what should I do next? What about you? What will you do? Try it, they are a great snack. Beans are good for you!
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