Chickpeas

[skegnessbear Profile]

Hi trying to roast some chickpeas in spices to snack on but the recipe says 25 mins but they are still soft and when I leave them in longer half are burnt any ideas please

[Binky Profile]

Did you dry the chickpeas? Most recipes say drain and dry, but some leave this out.

Also, I would expect to roast for 30 minutes rather than 20.

[Amyw Profile]

What temperature are you roasting them ? I’d say roast them for slightly longer at a lower temperature than you have been .

[Sakkarin Profile]

I've tried unsuccessfully to roast broad beans (roast broad beans are a snack similar to roast chick peas), but not tried roasting chick peas. I've tried the ready-made Indian snack, and whilst I enjoy it, every 10th pea seems to be a toothbreaker, so I now give the mixed Bombay-style mixes a miss if they appear to have chick peas in them

I think I may give them a try though, as there seem to be quite a few recipes online (unless Mamta puts in an appearance with a suggestion...).

[Stokey Sue Profile]

I follow the instructions given by Ed Smith in On the side

Drain well (I rinse canned) toss with a little oil and seasoning, spread out on a tray and roast at 200C / 180 C fan for 20 - 25 minutes

Thinking of how I’ve done it, I use a sheet pan, not a roasting tray so the steam can escape and they do need to be quite spread out, for the same reason

[Pampy Profile]

Here's a recipe for a chickpea snack from the BBC food site - I'm planning to try it in the next few days.
https://www.bbc.co.uk/food/recipes/smok ... peas_64515

[karadekoolaid Profile]

I used to make a Western version of " Bombay Mix", which included nuts, seeds, chickpeas, potato straws and all sorts of other bits and bobs.
I gave up on the chickpeas when I cracked a tooth
However, if there´s an Indian Grocery near you ( or you could use one online), you can buy roasted (or baked, or fried?) chickpeas there, in their "snacks" section.
I´ve just snaffled a whole packet of " Hot Sindhi Mix", which had chickpeas in it, and am now gobbling down "Mixed Boondi", which are deep-fried besan (chickpea) flour bits. NOT greasy at all and absolutely delicious.

[Sakkarin Profile]

I didn't use any oil, but for the spices I pinched all the ingredients from a packet of Bombay mix as listed on the pack, as follows:

Paprika,
Coriander,
Cumin,
Fenugreek,
Turmeric,
Chilli,
Garlic Powder,
Salt,
Oregano,
Onion Powder,
Citric Acid,
Tomato Powder,
Rosemary Extract

No garlic powder or tomato powder, so I used fresh garlic and tomato paste. Rinsed the peas thoroughly and dried in a salad spinner, then 30 mins at approx 180, fan oven.

Some still slightly "fluffy" in the middle, but all crisp on the outside. I wonder if I'll lose any teeth...

[Binky Profile]

Equal quantities of each ingredient? Looks fab, OH wants to make some for us.

[Sakkarin Profile]

Yes it was, but to be honest that needs tweaking, it was not perfect. Also slightly longer cooking, maybe the full 40 minutes, keeping an eye on it the last 5 minutes...

[Stokey Sue Profile]

I hadn’t appreciated that the aim was to get them as dry and crisp as the bought ones, mine are a bit softer and chewier than that, but round here bought are easy to find and cheap, so little point replicating them

In Ed’s recipe they are served in a roast cauliflower salad, in place of croutons

I have a pack of something called double roasted chickpeas, which are a really interesting texture, dry and crisp all the way through but they are unseasoned so they are probably intended to be used to make something?

[Joanbunting Profile]

On the subject of chickpeas we have just discovered a new snack based on an old Provencal recipe - dish. They are a bit like crisps made from chick pea flour. they are called scotta. They come in plain, garlic and rosemary and black olive flavours and are very very moreish. Chckpea flour used to be used regularly in Provencal cooking.

[mark111757 Profile]

In the may June issue of BBC good food India, there is a chix recipe using crushed chana jor garam as a coating for fried chix. Found it via amazon and eBay. Probably any good Indian grocery store too. They sound like a good snack as well.

[Pepper Pig Profile]

Today’s Guardian.

https://www.theguardian.com/food/2019/a ... -chickpeas

[Sakkarin Profile]

Why on earth would anyone incorporate Brexit commentary into a cookery article? The very first line...

[Binky Profile]

because we are riding towards Armageddon.

No food on the shelves, civil disobedience, fighting in the streets, no medicines for the sick.......the Brexit Bonus.

Get some dried chickpeas in your cellar and you're sorted.

[Sakkarin Profile]

Well I just treated myself to shop-bought fried chickpeas, but the storage opportunity is slight as they're already half gone.

I wonder what'll happen to Lidl and Aldi when we leave.

[karadekoolaid Profile]

Why on earth would anyone incorporate Brexit commentary into a cookery article?

Because the Grauniad´s dystopian editors simply have to include politics in everything.
they should come and live over here for a while, to see what food shortages are really about.

[mark111757 Profile]

The recipe from the may/june issue of BBC good food india

IMG_20190808_161342_455.jpg (143.06 KiB) Viewed 6604 times

Check the recent issue of olive magazine, 8/2019, for more