Sunday, January 11, 2015

Crunchy, Munchy Roasted Chickpeas (Gluten-free, Vegan)


It's a whole new year! 

Let's eat!  How about something tasty and easy to start 2015?

I realise roasted chickpeas have had blog-time in the past, but it's time to remind you about them. Not only are they fibre-rich and a good source of copper, folate and manganese, but on these Southern Hemispheric sunny days, they add a perfect crunch to salads.  A gluten free crouton replacement.

You can use canned or boiled chickpeas (a.k.a. garbanzo beans) to make roasted ones. Having tried both, I'm convinced that starting 'from scratch' with dried chickpeas results in a superior flavour and texture. It's worth the effort.

To cook chickpeas from scratch, just soak them overnight, rinse them and then boil until tender. 

Whether using canned or home-processed chickpeas, be sure to drain them well before roasting. This speeds things up considerably.

To Roast Chickpeas:

Stir a little olive oil or coconut oil through your chickpeas (I use 1 tsp per 100g of chickpeas - cooked, drained weight). I find that coconut oil creates a crunchier result.

I like to season the chickpeas with a sprinkle of salt and something spicy (like chili powder - just a little please! You are not aiming to roast your tongue!). You can experiment.

Spread the chickpeas on a metal dish and bake them in the oven for 'as long as it takes' - sometimes up to an hour. Keep taste testing them and take them out when they are at your desired level of crispiness and have turned a darker brown.



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