Monday, June 29, 2015

Old Bay Roasted Chickpeas Recipe

Let's face it, healthy foods are not as satisfying to prepare,serve, or ingest as decadent desserts and luscious main dishes. I receive super mom status when I make a pan of these or a batch of these, but when I lovingly arrange these on a tray and sit them on the table where the seemingly never ending Risk game is in progress, I get polite thank yous.  My household appreciates healthy options, they just aren't as excited about them as they are of a big bowl of this.

That is why I want to share my current healthy snack obsession - Old Bay Roasted Chickpeas.  These tasty and healthy bits satisfy hunger and the desire to ingest something crunchy and salty.  When done correctly, they can be enjoyed by ravenous swimmers, hungry America's Got Talent viewers, and starving Dungeons and Dragons players.  My family has even started searching for them in the snack cupboard and requesting them.  I knew they were blog worthy when one of my teenagers yelled, "Who ate all of those little crunchy things mom keeps making?"

It's true, I have been obsessively repeatedly making roasted chickpeas (and posting them on instagram) because, despite the thousands of recipes on the internet, it has taken me a while to get them right.  At first I didn't thoroughly dry the drained and rinsed chickpeas which are also known as garbanzo beans.  Placing them between two layers of paper towels for a few minutes was not enough.  That method resulted in a slightly chewy and very unsatisfying snack. I have found that the best crunch results when I place the rinsed chick peas on a sheet tray between layers of clean paper towels and leave them for several hours or overnight.  My second mistake was under seasoning.  Garbanzo beans have little or no taste on their own so they require an ample supply of your favorite seasoning mix along with an extra boost of Kosher salt and freshly cracked pepper.  Finally, I realized that I need to bake them until they are almost, but not quite burnt.  Careful monitoring is required.

Despite these obstacles, I persevered and have come upon our family's favorite version of the healthy snack, roasted chickpeas.  Being from Maryland, we, of course, gravitate to anything that is seasoned with Old Bay.  My family and I also embrace the mindless hand to mouth motion that is not great for diets, but is oh-so-satisfying while watching some mindless summer television.  As a mom, I enjoy the relative healthiness and ease of preparation of this economical and tasty snack.  Old Bay Roasted Chickpeas are now a regular occupant in our snack cabinet and a nice addition to our long list of summer snacks.

Old Bay Roasted Chickpeas Recipe

1-15 ounce can chickpeas (a.k.a. garbanzo beans)
1 Tablespoon olive oil
1 teaspoon Old Bay Seasoning (or your favorite seasoning salt)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 chili pepper
1/2 teaspoon kosher salt
1/4 teaspoon cracked pepper

1.  Drain and rinse chickpeas.
2.  Line a baking sheet with paper towels.  Place drained and rinsed chickpeas in a single layer on the paper towel lined baking sheet.  Cover with more paper towels.  Allow to drain for a few hours or overnight.  Note:  The less moisture in the chick peas the crunchier they will be after baking.
3.  Preheat oven to 400 degrees.
4.  In a large bowl, whisk together olive oil and spices.  Fold in chickpeas until they are coated with oil and spice mixture.
5.  Spread the coated chickpeas onto a baking sheet that is lined with parchment paper or a silpat liner.  Shake the pan slightly so the chick peas are spread out in a single layer.
6.  Bake the chick peas for 15 minutes.  Toss the chick peas and continue baking for up to 15 more minutes checking and shaking pan every 5 minutes.  I know the chick peas are done when I can smell the Old Bay aroma and they are just starting to brown.
7.  Cool and enjoy immediately or store in an airtight container for up to a week.

No comments:

Post a Comment