Crunchy Chickpeas
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
4 cups
- Serves:
- 8
ingredients
- 350 g dried garbanzo beans (aka chickpeas)
- 3 -5 garlic cloves, minced
- 1 teaspoon black cumin seeds (aka nigelle)
- 1 teaspoon whole cumin seed
- 1 teaspoon ground cardamom
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- crushed red pepper flakes (optional)
- sea salt, to taste
- crushed black pepper, to taste
directions
- Soak beans overnight. Drain.
- Place chickpeas in pressure cooker* and fill with water until water level is approximately 1-inch above beans. Cook for 30 minutes after the pressure cooker auto-cleaves. Drain well.
- While beans are cooking, slightly crush cumin seeds (optional but recommended), mix with garlic, cardamom mustard powder, paprika, lemon juice, olive oil, and red pepper flakes (if using).
- If you have a good quality salad spinner, gently dry the cooked chick peas. Otherwise, pat dry with a clean towel.
- Preheat oven to 325°F.
- Line two baking sheets with aluminium foil (optional but recommended); arrange chickpeas in a single layer. If desired, remove loose skins. Brush with seasoning mix.
- Put in oven and, every 10 minutes, shake the pan and alternate the two baking sheets from top and bottom racks, for a total of 40 minutes cooking time. The chickpeas will become crunchier as they cool.
- Add salt and pepper to taste. Cool to room temperature before storing in an airtight container.
- *NOTE: If you don't have a pressure cooker, you can cook them in a regular pot, but the cooking time will be much longer.
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