Wednesday, November 28, 2012

Spicy Toasted Chickpeas

I'm addicted to them. Broiled chickpeas with a touch of olive oil and spice. The crispy, crunchy exterior with a soft and creamy inside. One part gourmet bar snack, another part perfect soup and salad topper.

This is a tip I picked up from Mark Bittman a few years back and the variations are endless. Curry, cumin or chili...oh my. Just drain and dry chickpeas before rolling around in olive oil and seasoning. In the oven for just a few minutes and you're done.

Can't. Get. Enough.

Since you're working toward a crispy outer skin, be sure to drain and rinse your beans well. A quick rub down with a paper towel ensures crunch.

Add an ample sprinkle of spice and into the broiler we go.

Before you know it, your delicate beans will be tanner than a high school girl in 1999 (and thankfully without the stripe-y blond highlights and body glitter).

While I love them alone, they're the perfect way to dress up canned soup on a weeknight.

Spicy Toasted Chickpeas
1 15oz can chickpeas
1 tablespoon olive oil
1 teaspoon smoked Spanish paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Preheat broiler. Drain and rinse chickpeas and pour on to a foil-lined cookie sheet. Use a paper towel to lightly dry chickpeas. Toss peas in oil and seasonings.

Broil for 4-5 minutes, shaking pan occasionally, until chickpeas are crisp on the outside. Check frequently has broilers can vary.

Serve alone or atop salad or soup. Try swapping out paprika for curry or cumin for variation.


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