So... I read about roasted chickpeas Anne's Food: Roasted Chickpeas and I tried it out following the instructions exactly, but I ran into a couple of problems... So I did 3 batches just to address these issues...
First, the ingredients... If I use canned chickpeas, the nutritional values are compromised and dried chickpeas are a bit cheaper than canned. (Humus 101: Dried vs. Canned Chickpeas) Thus, I bought dried chickpeas and soaked in water for 6 - 8 hours (using warm water would soak the peas a bit faster than using cold water would).
Second, I roasted at 225°C (about 440°F) and the peas POPPED all over in the oven! I mean, I don't want to clean up the oven every time I roast some chickpeas... So I addressed the issue with boiling the chickpeas till they are soft (just like the canned ones!) and then I roasted them at much lower temperature of 180°C (about 350°F) for a bit longer time.
The chickpeas were popping everywhere with high heat!
So here's my take on the super crunchy roasted chickpeas! I heard that using curry powder instead of cumin gives a nice taste also!
Uber Crunchy Roasted Chickpeas
Preparation time: 8 hours soaking, 20 minutes boiling
Roasting time: 15 - 20 minutes before spiced, 15 - 20 minutes after spiced
Yield: about ½ cup (125 ml)
| Metrics Measurements | U.S. Measurements | Ingredients |
| 125 mL | ½ cup | dried chickpeas (Kichererbsen) |
| (1 can) | (1 16-oz can) | (canned chickpeas, start from step 3) |
| 2.5 mL (5g) | ½ tsp | salt (for the first salting) |
| 2.5 mL (5g) | ½ tsp | salt (for the second salting with the spices) |
| 5 mL | 1 tsp | ground cumin |
| 2.5 mL | ½ tsp | paprika powder (Paprika) |
| 5 mL | 1 tsp | olive oil |
***CAUTION!! "Cumin" is NOT the same as German word "Kümmel", "Kümmel" in English is "caraway seed"
***Notice that if you are using canned chickpeas, start with step 3.
Direction:
1. Soak the dried chickpeas over night or for at least 6 - 8 hours, till they are completely soaked to the heart. They'll grow 1/3 bigger than its original size.
2. Boil the chickpeas 15 - 20 minuteswith water fill up to just above the peas in the pot. They should be soft to the center when you taste one.
3. Drain the water and mix in about ½ teaspoon of salt. Mix well.
4. Pop the salted chickpeas into the oven 180°C (350°F), preheat is not required, spread them over a parchment paper or oiled surface on a baking tray and roast for about 15 - 20 minutes.
5. Combine the spices (salt, ground cumin, paprika and oil) and mix them in a bowl big enough for the chickpeas to go into.
6. Take out the half-roasted chickpeas and put them into the spice bowl and toss them so that every chickpea has some spice on them.
7. Pop the spiced chickpeas back into the oven for 15 - 20 minutes, or till they get slightly brown. Make sure to keep an eye on the peas to make sure that they don't burn! They are ready when you taste one, it’s crunchy on the outside and about 85% to 90% crunchy on the inside, take them out, they’d be completely crunchy after you let sit till they cool down.
Soaking the chickpeas over night
Completely soaked
Boiling the chickpeas
Salting the boiled chickpeas
Spread the chickpeas around before popping them into the oven
Mix the spices while waiting for the chickpeas to roast a bit
Toss the half-roasted chickpeas with spices and popping them back into the oven.
FINITO!!!!
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