Friday, May 08, 2009

How to Cook Something: Roasted Chickpeas

Welcome to the 4th installment of my series How to Cook Something, where I prepare a recipe each week from my favorite beginner's cookbook, Mark Bittman's How To Cook Everything.

This week, I made Roasted Chickpeas. I'm not sure what inspired me to pick this recipe, other than it's been a busy week and I wanted to make something snack-y rather than an entree. Plus I had all the ingredients on hand, which was a key requirement.

IMG_1457

Also, I've been making an effort to try to like beans lately. I'm not a fan of the texture, but they're such a great source of protein and I don't tend to eat much meat, so I wish I liked them more. I'm taking baby steps like pureeing them (hummus) and, now, coating them in oil, salt, and garlic and roasting until they're no longer recognizable as beans.

These were a delicious, unusual snack. The beans turn light, crisp, and airy, and "pop" in my mouth. I love a food that pops! I would use this recipe in the future as an appetizer or side dish to complement a meal if I'm making other more high maintenance dishes at the same time. I think I may be slowly becoming a bean eater.

Roasted Chickpeas
Adapted from How to Cook Everything by Mark Bittman
Printable Recipe

Makes 4 servings
Time: <30 minutes with precooked chickpeas

When you cook chickpeas- either on top of the stove or in the oven- they become crisp on the outside and tender on the inside. These are not only a great side dish, but a wonderful finger food.

1 tbsp. extra virgin olive oil
1 15-oz. can well-drained chickpeas
1 tbsp. minced garlic
Salt and freshly ground pepper to taste
Your favorite herbs or seasonings (Amy's note: I used cayenne pepper, chili powder, and more salt)

1. Preheat oven to 400 F. Place the oil in a large ovenproof skillet or roasting pan large enough to hold the chickpeas in one layer and turn the heat to medium.

2. A minute later, add the chickpeas, garlic, salt, and pepper. Shake the pan so that all the chickpeas are well coated with oil and are sitting in one layer. Place the skillet or pan in the oven.

3. Cook, shaking the pan occasionally, until the chickpeas begin to brown, about 20 minutes. Remove from the oven and cool slightly. If desired, sprinkle with chili powder, curry powder, or other spice mixture; or with more salt and pepper; or simply with a little extra-virgin olive oil and freshly squeezed lemon juice. Serve hot or at room temperature.

10 comments:

Linda said...

I have made those before. I usually just add sea salt. So delicious!

Sara | Stinkerpants! said...

Okay, so honestly: how bad for you ARE these? With oil they've gotta be kinda fatty, right? Thoughts?

Melissa M. said...

olive oil isn't "unhealthly" it is a good fat. your body needs SOME fat. and though garbanzos/chickpeas are higher in fat than most beans, they're still good for you in moderation.

Amy I. said...

You can probably use just a very small amount of oil. I also let mine drain on paper towels so they'd be less greasy.

Jude said...

Haven't opened Bittman's book in a while. I usually buy this at Indian groceries heavily spiced. Will try making it at home soon.

Michael said...

It's only one tablespoon of olive oil. Read Wiki's olive oil post (the nutrition section) so you start to get an idea of the benefits of consuming olive oil.

Nala Rue said...

I wouldn't worry a bit about getting more protein in your diet, even if you're an extremely athletic person, you don't need protein to compose any more than ten to fourteen percent of your diet;
Also, I guarantee you'll like beans A Lot better if you soak dry ones from the bulk bins at the grocery store overnight-canned beans do not deserve to be called food!
Last thing, have you tried baking the garbanzo beans (after cooking, of course!) after tossing them with all that goodness?
Either way, I love beans, so I had to comment! :)

Nala Rue said...

Darn, now you've got me set on making a snack, thanks! :)

Amy I. said...

@Nala Rue: Thanks for the suggestion, I'll have to try soaking them. For the record, I'm nowhere near an extremely athletic person :)

Lindsay said...

I tried this exact recipe except the recipe I found did not call for garlic. I also added ceyenne to mine, but was conservative with my first try and did not add nearly enough :)

I also bought the chickpeas dry and rehydrated them. More time consuming, but worth it when it comes to taste and texture!

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