On Memorial Day I was invited to dinner with friends. They, like me, enjoy trying new recipes, so we feel free to use each other as guinea pigs. I arrived at their house and my friend said “I’ve got this new recipe I want to try – are you game”? Well, of course! So, after a little taste testing and flavor modification, our treat was born – Spicy Chickpeas. Delicious AND healthy. But the stove top preparation was a little messy (a little splattering and chickpeas overboard) and one batch was not nearly enough (especially after a couple of wines and no lunch). So, I wondered how could I make a larger quantities of this? and could I roast them instead? Well the answers are YES and YES. I was able to make a larger batch without any stove top mess, or contact attention. I now have a new favorite nibble. Without further ado – here are the little beauties.
Of course they’re great as a snack, but imagine them on a salad instead of croutons, or as a garnish on a bowl of soup. I’m also thinking this might make a great holiday food gift, instead of nuts – and certainly more economical.
Two keys to success with this dish: 1) Dry the chick peas completely. After rinsing them, I spread them out on a sheet pan lined with several sheets of paper towel and left them for about 30 minutes before roasting. 2) Continually check for the chick peas skins. I checked while rinsing the chick peas, while they dried, and again before putting the chick peas in the oven.