Chickpeas!

So many easy and yummy things to make with chickpeas, hummus for instance. The basic recipe here with the chickpeas, salt, and oil is fine all by itself. Try other coatings, cinnamon and sugar, garlic and rosemary and thyme, the options are really almost endless.

Also, depending on the chickpeas, sometimes you’ll need to do one or two more oven->shake->oven cycles to get them the consistency you’d like. Play it by ear, but don’t depend on the brownness of the outside of the chickpeas. Check to make sure they’re still soft on the inside, don’t let them burn. My last batch needed about an hour total.

Cooking time: 30 – 60 minutes

Ingredients:

  • 2 cans of chickpeas
  • 2 Tsp salt
  • 1 Tbsp dry mustard
  • 4 Tbsp wasabi powder
  • 2 Tbsp olive oil
  • 1 Tbsp soy sauce
  • 2 Tsp rice wine vinegar

Directions

  • Pre-heat oven to 400°
  • Empty two cans of chickpeas into a colander, rinse and drain
  • On a baking sheet, lay a couple pieces of paper towel (or a dish towel)
  • Put drained and rinsed chickpeas onto towel, pat to dry a bit more
  • Put dried chickpeas into a large bowl, pour 1 Tbsp of olive oil, toss until coated
  • Put oiled chickpeas onto baking sheet, spread out into one layer
  • Sprinkle salt over chickpeas
  • Put chickpeas in the pre-heated 400° oven
  • After 10 minutes take baking sheet out, shake or use a spatula to make sure they’re not sticking
  • Put chickpeas back into oven
  • After another 10 minutes remove and see how they’re doing. If they’re still soft and not crisping/browning, put back in for another 10 minutes
  • When they’ve start to crisp, remove from oven
  • Put remaining olive oil, soy sauce and rice vinegar into the bowl you used earlier
  • Pour chickpeas into bowl, shake to coat with liquid
  • Take dry mustard and wasabi powder, combined, and sprinkle 1 Tbsp at a time onto chickpeas, then toss
  • After you’ve used up all the dry ingredients, return chickpeas to baking sheet, and to oven for another 10 minutes
  • Remove from oven and let cool (or put in for another 10 minutes if still not crisp)
  • Try not to eat them all in one sitting

via Kencooking http://ift.tt/16HvYZh