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Friday, December 11, 2009

Food Storage Friday: Roasted Chickpeas

First up, I'd like to take this opportunity to apologize for the lack of focus in this post. Honestly, I've never had such a time with picture taking. Miserable.


I'm only beginning to understand how versatile chickpeas are. This recipe for roasted chickpeas came from here. I bet even kids would like beans covered in sugar and syrup.


Ingredients: chickpeas, apple cider vinegar, canola oil, maple syrup (in tupperware), salt, nutmeg, cinnamon, and ginger.



Rinse your chickpeas


and pat them dry with a clean towel.



Now add the chickpeas and all the other ingredients to a bowl. I'm going to go out on a limb and say that real maple syrup would probably be better if you can afford the liquid gold. Me, I just use the homemade stuff.



Hey look! This picture is in focus!






Mix it all together and spray a cookie sheet with cooking spray.


Toss it in the oven and cook, stirring every 10 minutes or so. I cooked them a bit longer than the recipe suggested and at a higher temp, following suggestions here. Probably 45 plus minutes at 400 degrees. I wanted to get them nice and crunchy.


And a little charred. That part was unintentional.


These were delicious! Kind of like a healthy corn-nut, confession: I always buy corn-nuts on road trips.

They would have been great as a salad topper if they had lasted long enough, we ate this batch in one setting. You could also easily change the seasonings around maybe garlic salt or so and make them a salty snack instead. Perfect for appetizers at a holiday party, or just a healthy snack at home!



Pumpkin Spice Roasted Chickpeas

recipe from peasandthankyou.com

1 can of chickpeas, rinsed, drained and patted dry

2 T. maple syrup

1 t. canola oil (or oil of your choice)

1 t. apple cider vinegar

1/8 t. salt

1/4 t. nutmeg

1/4 t. ginger

3/4 t. cinnamon

Preheat oven to 350. Combine all ingredients in a large mixing bowl until evenly coated. Spread chickpeas on a cookie sheet sprayed with cooking spray. Bake for 25 minutes. Stir chickpeas every ten minutes to ensure even crisping.

2 comments:

Viggie's Veggies said...

Oh yum! I love chickpeas...and corn nuts! I'm going to give these a shot this weekend.

Kathy said...

Bravo! You've done it again! A great food storage recipe that I think we are going to love! Thanks for all the great recipes. After two years of following food storage blogs, this one is still the best!