Chick Nuts Roasted Chickpeas Recipes

ROASTED CHICKPEAS 3 WAYS

Steps:

• For the chickpeas: Preheat the oven to 400 degrees F.
• Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
• Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
• Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
• For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
• Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.

SIMPLE ROASTED CHICKPEA SNACK

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
• Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

ROASTED CHICKPEAS

Steps:

• Drain the canned chickpeas. Then dry them really well using a clean dishtowel. Just gently roll them between the dishtowel. You could also use paper towel.
• In a medium bowl, toss the chickpeas with olive oil. We'll add the spices after baking because they have a tendency to burn. So don't worry about them for now.
• Preheat your oven to 350 °F. Line a baking sheet with parchment paper. Spread the chickpeas on the baking sheet and bake for 25 minutes.
• Then take the chickpeas out of the oven and place them in the bowl you used before. Add the spices and toss well until the chickpeas are coated evenly.
• Return them to the baking sheet and bake for another 10 minutes until they're browned and crunchy.

SPICY ROASTED CHICKPEAS

Steps:

• Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

ROASTED BBQ CHICKPEAS

Steps:

• Preheat oven to 400°F convection roast or 425°F if you don't have a convection roast setting.
• Spread drained and rinsed chickpeas out on a dry dish towel, gently pat dry.
• Peel skins off each chickpea. This will take about 10 minutes, it's tedious but worth it and necessary for crispy roasted chickpeas - don't skip this step!
• Spread peeled chickpeas out on a baking sheet and roast for 10 minutes, shaking the pan once so they don't stick.
• Remove chickpeas from the oven and pour the melted coconut oil over top, toss well to combine making sure all the chickpeas are evenly coated.
• Next, pour the BBQ sauce on top of the chickpeas and toss again until each bean is coated with sauce.
• Return the baking sheet to the oven and roast for an additional 12 minutes, tossing once half way through baking.
• Turn the oven off, open the door a few inches and let oven cool with the baking sheet still in the oven for at least 10 minutes.
• Once cooled, chickpeas will be crispy and ready to eat. Store any remaining chickpeas in a paper bag to retain crispness.

CHICKEN WITH ROASTED CHICKPEAS

Steps:

• Preheat oven to 475 degrees. Cut chicken along backbone on one side with shears; open like a book. Turn over; press flat on a rimmed baking sheet. Rub with 1 tablespoon oil; season with salt and pepper. Roast 25 minutes. Meanwhile, combine onion and vinegar in a large bowl. In another bowl, combine yogurt, cucumber, and lemon juice. Season both with salt and pepper.
• Remove sheet from oven; scatter chickpeas and lemon slices around chicken. Season with salt and pepper. Drizzle with remaining oil. Roast until a thermometer inserted into thickest part ofbreast registers 165 degrees, about 15 minutes. Transfer chicken to a cutting board. Return sheet to oven; roast until chickpeas are crisp, 10 minutes. Cut chicken into pieces. Toss chickpea mixture and herbs with onion mixture. Serve, with chicken and yogurt sauce.

CHICK NUTS ( ROASTED CHICKPEAS )

Steps:

• Soak the chickpeas overnight.
• The next day, drain and pat dry the chickpeas.
• Place the chickpeas in a single layer on a cookie tray.
• Bake at 350°F for about 45 minutes or until they are completely crisp.
• The chickpeas will shrink back to their original size.
• Sprinkle with your flavourings of choice and toss to mix while still hot or let the chickpeas cool down and serve plain.
• After seasoning the chickpeas, allow them to air dry for a few days to ensure that any residual moisture has evaporated.

CINNAMON-SUGAR ROASTED CHICKPEAS

Steps:

• Position rack in the upper third of oven; preheat to 450 degrees F.
• Blot chickpeas dry. Spread on a rimmed baking sheet. Bake for 10 minutes. Meanwhile mix sugar, cinnamon and pepper in a small bowl.
• Transfer the chickpeas to a medium bowl and toss with oil and the cinnamon-sugar mixture. Return to the baking sheet and bake, stirring once, until browned and crunchy, 15 to 20 minutes more. Let cool on the baking sheet for 15 minutes.

CHICKPEA AND ROASTED NUT DIP

Steps:

• Place cashew nuts (or almonds), chickpeas, reserved brine, lemon juice and coriander into a blender or food processor and puree until smooth.
• Season to taste with salt and pepper.
• Spoon into a serving dish, drizzle with a little olive oil and sprinkle with extra chopped cashews or slivered almonds depending on which ones you have used in the dip.

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

ROASTED CHICKPEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.