Sometimes I just want to snack. And if I’m going to snack, I like to get a lot of bang for my munching buck. I want something with bold flavor, plenty of crunch, and ingredients that are actually good for me. For the last few days I’ve been enjoying just such a snack: a batch of fresh-cooked, can-free chickpeas roasted to crisp perfection in a blend of olive oil and tantalizing Indian spices. I’ve finally eaten the last one, and am already pining for another round. These are, indeed, Positively Addictive Masala Roasted Chickpeas.
Can the can
Canned chickpeas aren’t totally cool. It’s a harsh statement, but I have reasons for making it – two, to be exact. The first is sodium. Chickpeas are canned in liquid which runs massively high in sodium, and it’s hard to get rid of it all even if you rinse, rinse, and rinse again. Sometimes you can find low-sodium versions, but even if you do…
The second is the canning process takes a toll on the chickpeas’ nutritional quality. Non-canned chickpeas are significantly higher in protein, fiber, iron and folate than their canned counterparts – and if you’re going to eat something as healthy as chickpeas, you might as well benefit from all they have to offer. My advice is skip the can, buy some chickpeas, and soak and cook ’em as nature intended. You don’t even need to soak them overnight! Just follow Bon Appetit’s nifty quick soak method, which I think works well. Then just let them simmer for another hour, and voila! Cooked chickpeas.
Positively Addictive Masala Roasted Chickpeas
2 tablespoons olive oil
1 teaspoon garam masala (just use more curry powder if you don’t have this on hand)
1 teaspoon curry powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 cups cooked, drained chickpeas
Preheat the oven to 350 degrees. Combine the oil and spices in a medium bowl, and then stir in the chickpeas. Toss them around for a bit so they get well coated, then spread them out on a cookie sheet. Bake them for about 45 minutes, stirring them around occasionally, then turn off the oven and leave them in there for an hour. When you get them out, they’ll be super crisp and have a roasty, spicy flavor. I found that the skins slipped off of my beans during the roasting process, which I though was going to be undesirable but actually added a nice additional texture.