I don't know where I found this recipe, but, it was really so-so. (I need to start posting recipes that are less mediocre. This is getting depressing). The idea was that the chickpeas would get crunchy, like soy nuts, and some of them did, but mostly, they just got dry. Dry enough that your mouth feels like its filled with powder. Maybe I just had to cook them longer. Because maybe one in six were crunchy. If you want to experiment, here is the recipe:
Crunchy Chickpeas
1C chickpeas (half a can's worth)
1 tbs olive oil
salt
curry powder
Drain the chickpeas and pat them dry with a towel. Toss with oil, sprinkle on the spices and toss, and bake at 400F for 30 minutes or until they rattle when you shake the pan.
1 comment:
Fry the chickpeas in some olive oil and onions. Amazing! Add some meat (left-over if you have it.)
In Spain, this is called "ropa vieja" (old clothes.) The authentic recipe calls for the remains of "cocido" (boiled stew/soup): the chickpeas, potatoes, carrots, and meat (beef, chorizo, ham...)
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