Tuesday, February 2, 2016

Chickpeas.



I made this wonderful snack twice, first time I used caned chickpeas and while I was drying it there was a lot of skin coming of. The second time I got dry chickpeas and soaked it overnight, cooked for 10 minutes and there was hardly any skin for me to pick of. This recipe is from my local morning TV show, they forgot to mention to not crowed the peas or it won’t roast properly I had to do mine twice in smaller batches.

Sweet and spicy maple-cinnamon roasted chickpeas
Ingredients:
  • 2 cans chickpeas, drained and well rinsed
  • 2 tbsp olive oil
  • ¼ cup pure maple syrup
  • 2 tsp ground cinnamon
  • ½ tsp sea salt
  • 1/4 tsp cayenne pepper
Method:
Preheat oven to 400°F. Line a large, rimmed baking sheet with foil or parchment paper and set aside.
After draining and rinsing the chickpeas, spread them out on a clean tea towel or paper towels. Pat dry using another towel or paper towels. Some skins will come loose as you dry the chickpeas. Pick them off and discard them (or they will burn during roasting). Do your best to dry the chickpeas without squishing them.
Transfer chickpeas to a medium mixing bowl. Add olive oil and toss until chickpeas are evenly coated with oil. Spread chickpeas in a single layer on prepared baking sheet. (They must be in a single layer or they will not roast properly.) Set bowl aside as you’ll need it later. Roast chickpeas on middle oven rack for 30 minutes, stirring or jiggling the pan every ten minutes or so to ensure even roasting.
Remove pan from oven. Reduce oven temperature to 325°F. Carefully pick up the parchment or foil and use it as a funnel to pour chickpeas back into mixing bowl. Add maple syrup, cinnamon, salt and cayenne pepper. Toss or mix with a spoon until chickpeas are evenly coated with seasonings. Return chickpeas to parchment or foil-lined pan and spread out in a single layer. Roast for about 30 more minutes, being careful not to burn the chickpeas. Stir every 10 minutes to ensure even roasting. Remove pan from the oven and let chickpeas cool COMPLETELY (at least one hour) before serving. They may seem chewy straight from the oven but will become crunchy when cooled. Store in a resealable bag in the fridge for up to 2 days.






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