Monday, April 23, 2007

SPICY ROASTED CHICKPEAS

Chickpeas (see infos) are delicious no matter how they are prepared! This legume is a wonder of nature as it's not only remarkable in flavor, but also very healthy...

I have eaten them in many different ways, but never had I made my own "Roasted Chickpeas", although I crave noshes and nibblies of all kinds. So, one Saturday afternoon, as I was thinking about making something different for the apperitive, I came up with that scrummy "Spicy Roasted Chickpeas" recipe.

Those high fiber chickpeas are like no other starter food! They are highly tasty with their smokey, meaty and spicy Middle Eastern flavor. The tahini paste really adds an interesting and uncomparable nutty aroma. Wonderful and very exotic! And their crunchiness is delightful. They are a real alternative to the industrial, bland and unhealthy other kinds of apperitive food that are generally served with wine and which always tend to leave a bad impression on our tastebuds and a nasty feeling in our stomachs...

To test them is to adopt them!

~ Spicy Roasted Chickpeas ~
Recipe by Rosa @ Rosa's Yummy Yums

Makes one bowl.

Ingredients:
1 Cup Dried chickpeas
1/2-3/4 Tsp Ground cumin
1/2 Tsp Ground coriander
1/2 Tsp Ground paprika
1/2 Tsp Ground dry oregano
1/2 Tsp Garlic powder
1/3 Tsp Onion powder
2 Tbs Tahini paste
Salt, to taste

Method:
1. Soak the chickpeas in enough cold water to cover for 12 hours or overnight.
2. Drain.
3. Combine the chickpeas with three times their volume of water in a pan.
4. Bring to the boiling point and continue cooking over high heat fo
r about 5 minutes during which you will remove the white foam the forms at the surface of the water.
5. Lower the heat and simmer, covered for about 60 to 80 minutes or until tender.
6. Drain the cooked chickpeas.
7. Preheat oven to 220° C (425° F).
8. In a bowl, mix the chickpeas together with the cumin, coriand
er, paprika, oregano, garlic powder, onion powder, tahini paste and salt.
9. Put the chickpeas on a prepared baking sheet and place on the middle rack in the overn.
10. Roast for about 30 minutes, until fragrant, golden and crispy/crunchy.
11. Remove from the oven and cool completely before serving.

Remarks:
After having simmered the chickpeas for about 3o minutes, add 1 tablespoon salt to the chickpeas. Let them simmer until they are cooked through. If you add the salt at the beginning your chickpeas will take longer to cook.
The spice mixture should to coat the chickpeas evenly.
While roasting the chickpeas, stir them regularly (every 10 minutes).
Store the roasted chickpeas in an airtight container.


Serving suggestions:
Serve as starter or nibble as a snack.

(Palmyra -Pic by Aleksandra Borzecka www.trekearth.com)

22 comments:

  1. What an exellent idea these spicy chickpeas!

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  2. I absolutely love roasted chickpeas as a snack, Rosa! This is a wonderful creation!

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  3. Hi Rosa :) I love chickpeas with a passion :) We call them channa in my country :) I will definitely give this recipe a try and have bookmarked it :D have also added you to my blogroll :) Take care!

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  4. J'adore les pois chiche et comme ça ils doivent être sublimes.

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  5. tout à fait intéressante, ta recette ! j'adore cuire moi-même mes pois chiches. le résultat est infiiniment meilleur que lorsqu'on les achète tout prêts !
    Bisous
    Hélène

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  6. Que tu me donnes envie d'en grignoter quelques uns !

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  7. This looks delicious. The Roman ruins are beautiful. Where was the picture taken?

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  8. MAYACOOK: Thanks!

    IVONNE: Thanks for your visit and kind comment, Ivonne! Chickpeas are yummy...

    THE TRINIGOURMET: Thanks for passing by and for leaving a comment! That's kind of you to have added my blog to your blogroll. I'm going to do the same with yours. Cheers...

    MARIE FLO: Merci! Oui, de cette manière, ils sont délicieux...

    HÉLÈNE (cannes): Merci! Oui, moi de même et le résultat est très différent. Je cuis moi-même toutes mes légumineuses...

    PAPILLES ET PUPILLES: Hihi ;-P!

    ANNIEELF: Thanks for your visit and nice words! Those Greek ruins are situated in Syria. By the way, it isn't my picture (see details at the end of the post)...

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  9. Très intéressant... Le résultat doit être fantastique ! Je garde ta recette.

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  10. Je suis souvent en retard sur les billets, mais je n'en loupe aucun! Cette recette est encore un kdo pour moi!!!!Merci Rosa, et merci aussi pour ton gentil message! Gros bisous!

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  11. Wow , I've never had chickpeas this way but everything about it sounds and looks great. Gotta try it! thanks for the recipe. :)

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  12. MINGOUMANGO: Merci! Oui, ces pois-chiches sont délicieux!

    PETIT HIBISCUS: Merci pour ta visite et ton commentaire!

    CONFITUREMAISON: Ce n'est pas grave... Merci pour ton compliment! Bisous...

    CHRISTINE: Thanks! I really recommend you to try them as they are delightful!

    LOLOTTE: Thanks, Lolotte!

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  13. this sounds like my kind of snack!
    i've never come across garlic or onion powder, though - can you recommend a brand that i should look for? thanks

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  14. Rosa,
    Is there any substitute for tahini paste or can it be omitted? I don't think I can find any in my country.

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  15. THEPASSIONATECOOK: Thanks for the visit and kind comment! This snack is really tasty...

    DELIA: Thanks for the visit, Delia! Peanut butter is a good substitute. If you want to omit both pastes, then I recommend you to add some oil so that the spices cling to the chickpeas...

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  16. Rosa, sounds just delicious! Thanks for sharing.

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  17. KALYN: Thanks! You are welcome :-D!

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  18. I know this is an old post, but I just wanted to say that your chickpea recipe sounds delicious!

    I recently discovered a new-found fondness for chickpeas (especially roasted ones!), so I can't wait to try these!

    Thanks for the wonderful-sounding recipe :)

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  19. JD: Thanks for passing by and for leaving a comment! I'm happy to know that my recipe has caught your attention! I hope you'll like those chickpeas...

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  20. tu as bien fait de mettre le lien dans les recettes de fêtes...cette merveille m'avait totalement échappé

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