After my first attempt at Spicy Crunchy Chickpeas, I am going to call this phase one of the evolution of crunchy chickpeas. Actually, this is my first attempt at crunchy chickpeas, period. It turns out I really, really like crunchy chickpeas! These were delicious as-is, but have a lot of potential for variation.
When I pinned this recipe from myrecipes.com (via the online version of allyou magazine), I was excited to have found a healthy snack with complex flavors. They are not only tasty, but protein-rich and filling. I. Am. An. Eater. I am always on the lookout for foods - snacks especially - that will fill me up with one serving. I have brought these to snack on at work every day this week, and a small handful (like what you see in the picture) does a great job of staving off midday hunger. The flavor of these Spicy Crunchy Chickpeas is wonderful, but I want to explore some different preparation methods and flavor combinations. I feel I've only just discovered the tip of a yummy iceberg...if it were made of crunchy chickpeas.
Here is the recipe as it appears on myrecipes.com:
Spicy Crunchy Chickpeas (original recipe)
Ingredients2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper
2 15 1/2-oz. cans chickpeas, rinsed, drained, thoroughly patted dry
PreparationPreheat oven to 400°F. Line a large rimmed baking sheet with foil. In a large bowl, combine olive oil, cinnamon, cumin, allspice, salt and pepper. Add chickpeas and toss to coat thoroughly. Turn chickpeas out onto baking sheet and roast, stirring or shaking baking sheet often, until chickpeas are browned and crunchy, 45 to 50 minutes. Transfer to a bowl and let cool before serving, stirring occasionally.
Now that I have completed phase one, I am thinking about what I would do differently for phase two. I found roasting the spiced chickpeas did bring out the flavors, helping them to meld together. However, after 45 minutes (when the chickpeas became crunchy), the spices were a bit overdone and slightly bitter.
I would like to try a different preparation method for phase two, hopefully allowing the chickpeas to achieve ultimate crunchiness without the bitterness. Rather than tossing the chickpeas in the oil and all of the spices initially, I would first toss the chickpeas in just oil, salt and pepper, and roast them for 30 minutes or so. I would then remove them from the oven, transfer them to a bowl, and add the remaining spices . . . and maybe a bit more salt, pepper and oil. Finally, I would transfer them back to the baking sheet to finish roasting until they turn golden brown and become crunchy. Additional prep time and a bit more cooking time may be required, but worth the time and effort, I think.
This method may also allow for more flexibility if, say, you wanted to make Down Home on the Ranch Crunchy Chickpeas, or Sweet and Salted Caramel Glazed Crunchy Chickpeas. In this recipe, I loved the layers of flavor from the cinnamon, cumin and allspice. The cumin is so great, though, that I would add even more for the next go-around. It's just so tangy! ::smacks lips, wipes drool:: I am toying with the idea of adding some lemon-pepper seasoning to bring out the lemony notes of the cumin. A sweet-and-sour version with a bit of sugar or honey - or honey mustard! - might be delicious, too. Hmmm . . . possibilities.
I am so ready to try phase two of these chickpeas. I did use parchment paper instead of foil this time since I was out of foil. The parchment paper worked really well, and I think I will continue to use it. As I said, the chickpeas must definitely be cooked for at least 45 minutes to achieve maximum crunchiness. Because everyone's oven differs, and it's no sweat to munch on a few test subjects throughout the process, I wholeheartedly recommend taking a sample or two as you go along. There is no better way to get a feel for how the texture of the chickpeas change as they roast, or how long it takes for them to get crunchy. Plus: tasty snack. Win-win. :)
Alrighty, I'll get right on phase two. Do you have any ideas for other flavor combinations to try?
In the meantime, here is the phase two version of the recipe for Spicy Crunchy Chickpeas:
Spicy Crunchy Chickpeas (working recipe for phase two)
Ingredients3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
2 teaspoons cumin
1 teaspoon allspice
1/2 teaspoon lemon-pepper seasoning (I use Mrs. Dash)
1/2 teaspoon dry mustard
2 teaspoons sweetener (I use honey or sucanat)
2 15 1/2-oz. cans chickpeas, rinsed, drained, thoroughly patted dry
PreparationPreheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper. In a large bowl, toss the chickpeas in two tablespoons of the oil, and the salt and pepper. Transfer the chickpeas to the lined baking sheet, spreading them evenly in one layer. Roast the chickpeas in the oven for 30 minutes. Remove the chickpeas from the oven and transfer them back to the bowl. Add one tablespoon of oil and the remaining ingredients. Toss the chickpeas with a fork until they are evenly coated. Transfer the coated chickpeas back to the lined baking sheet, distributing them evenly. Finish roasting them until they are golden brown and become crunchy, approximately 15 to 20 minutes.
(Post script: I really like allyou magazine. It is mindful of its audience, and is fairly all-inclusive in that regard - mainly because its major contributors are its readers. The magazine offers lifestyle and household tips for everyday, budget-conscious people. If you are particularly budget-conscious, you might like to see if your local library has a copy for you to peruse. I promise I do not work for allyou, nor do I benefit in any way from plugging the magazine - other than to keep it in circulation, because I like it so much.)
