Thursday, February 23, 2012

chicks and giggles {lemon herb roasted chickpeas}

let's talk about chickpeas, shall we?

i feel like if they were running for president, their slogan would be something like...

"so much more than hummus!"

maybe it's just in my experience, but i feel like people hold a grudge against chickpeas if they don't like hummus.  ya know what?  i don't like smoked salmon.  but i love salmon.  it's all in the preparation!  and don't get me wrong...i loooooove hummus.  so much.  the chef always gets grossed out because i eat it straight off a spoon, like peanut butter straight from the jar. 
i don't think it's all that weird? 

these little gold nuggets of health pack so much punch!  They reduce cholesterol levels, are super high in protein, anti-oxidants and fibre, and interestingly it has recently been proven that chickpeas reduce appetite (and sure most of us are intrigued by that benefit!).
i try to sneak chickpeas into our meals at home quite often.  chickpea curries, hummus crack-wraps ala peas and thank you, or even a sprinkle of chickpeas on any salad, however, the easiest way to convince any chickpea cynic out there is to roast them up until they are crispy, crunchy, and totally snack-worthy.

(note:  that's the chef's hand.  and for all of you who are wondering if i am shacked up with someone who just voted in afganistan, the answer is no.  she's a pastry chef y'all!  she had probably just made some deliciously sweet confection that was died pink at work...duhhhh!)

now, the recipe i have included here is for lemon herb roasted chickpeas, however the possibilities for flavourings are completely endless.  i've done spicy roasted chickpeas with paprika, cayenne, and chili and mexican roasted chickpeas with cumin, lime and hot sauce.  oh she glows did an appealing salt and vinegar version that is on my schedule of items to try this week! i've even seen certain bloggers do sweet versions with maple syrup and cinnamon.
there is really no "recipe" just a method that can modified to suit your tastes. 

and just a little warning, this recipe is very addictive and you will definitely not be able to eat just a few.  your fibre consumption is certainly going to go up...and...ahem... you may suffer the affects of that...just sayin!

lemon herb roasted chickpeas

by alana fiks
Ingredients (serves 4ish)
  • 1 can chickpeas
  • 2 tablespoons olive oil
  • 5 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder (not onion salt)
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon honey (optional, but lovely)
  • 1 teaspoon each salt and pepper
drain & rinse chickpeas well in a fine mesh strainer and ensure that all excess water is drained off. pat chickpeas dry on paper towel or clean dish towel and let sit to dry further while you make your marinade.
combine all other ingredients in a medium bowl.
add chickpeas to marinade and stir to coat. allow to marinate in refrigerator at least overnight. the longer you let them sit, the more flavour that penetrates the beans. while chickpeas are marinating, give them a quick stir every once in a while to ensure each pea gets it's fair share.
once beans are marinated and ready to be roasted, preheat oven to 375 degrees Fahrenheit.
pour chickpeas onto baking sheet and spread out evenly. roast for 25-40 minutes, turning a few times during the roasting process.
the longer you leave the chickpeas in the oven, the crispier an cruncher they will be. i prefer some beans to be crispy yet chewy, and some to be fully crunchy, so i leave mine in for about 35 minutes. cook time is entirely based on your personal preference.
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