Did I mention that I like chickpeas? They soup, stew and dip. They can also crunch. Years ago, I had mung beans dried like these, and I’ve seen soy beans treated in a similar manner. I’d like to try other beans. Meanwhile, here’s how to dry out your chickpeas and make a truly crunchy delight.
I flavour mine with chaat masala, an Indian spice mix with a spicy, sour, sulphury flavour. You can have a lot of fun with the flavouring, or leave them as they are. They are tasty on their own.
Serves: Depends on the size of the batch, and how they’re served. Prep: 2 minutes. Cooking time:1.5-3 hours.
Stores: In a sealed jar or tub, for a month or more (provided the peas are completely dry, else just a few days).
- Baking sheet
- Grease-proof paper (optional – using it means you don’t have to wash up the baking sheet)
- Teaspoon measure (optional)
- Storage container
- Chickpeas, drained
- Vegetable oil (optional – it creates a slightly sticky surface which helps flavourings stick)
- Flavourings: salt, smoked paprika powder, chaat masala, curry powder, herbs (optional)
- Pre-heat the oven to about 100C.
- Cover the baking sheet with grease-proof paper (if using).
- Spread the chickpeas in a single layer on the baking sheet.
- Sprinkle the oil over the chickpeas (if using) and roll them around so there’s a little oil on each of the peas.
- Put in the oven and leave there. Check every half an hour, giving the sheet a bit of a shake to move the chickpeas around.
- Leave until done. It can take up to three hours. Luckily, you can use the oven for other things at the same time – bread crisps, for example, or another couple of sheets of chickpeas.
- When they are crunchy all the way through, remove from the oven and let cool.
- Add flavourings (if using).
- Transfer to storage container.
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