6 January, 2015
Roasted Chick peas
We made roasted chick peas awhile back for a group we held and they were a hit! When you are looking for a crunch snack that can be sweet or savory, they are an excellent alternative to candy or chips.. I found that these hit the spot when I craved either of these.
You have the option of using canned or dried chick peas. Canned are quick and easy, but a little pricier. Nothing is cheaper than a bag of dried beans! I poured them into a bowl, filled it with water and walked away. I left them to soak overnight and didn’t get to them until mid day the next day. So in total, they soaked for about 18 hours. When I picked up a chick pea, it was definitely not as soft as a canned one, but I was impressed by how soft it got. I decided to experiment and try roasting some right after being soaked, instead of boiling them for 30 mins first, as we have done in the past. I did both to compare the texture and flavor.
The difference I found was that the ones that had not been boiled seemed a bit more dense, but still had the same crunch I was looking for. So it’s up to you- try them both ways and decide which you like best!
I kept my flavors simple with oregano, salt and pepper. I have made these before with chipotle seasoning and cumin for a spicy flavor as well as cinnamon and sugar for a sweet flavor.
Roasted Chick peas
1 bag (1 lb) dried chick peas or 1 can chick peas rinsed
1 Tbsp olive oil
Soak dried chick peas, at least 12 hours. If you want to try not boiling them, continue to soak for longer, up to 18 hours. If you choose to boil them, boil for 30 mins in water before roasting.
If using canned chick peas, just rinse thoroughly first.
Set oven to 350 degrees F.
In a bowl, combine chick peas with 1 Tbsp olive oil and seasoning of your choice. Spread onto a baking sheet in a single layer. Roast for about 60 minutes, shaking the pan a few times throughout the cooking process.