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.
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.
Adapted from How to Cook Everything by Mark Bittman
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.