25 March 2011 | 63 comments
Posted in Featured Articles, snacks, Vegetarian, Western
Make: 2-3 servings Ingredients: Seasonings: This is my own spice mix: Methods: Notes:
RECIPE FOR CRISPY ROASTED CHICKPEAS (GARBANZO BEANS)
430g canned chickpeas/ garbanzo beans (equivalent to 1 can)
¼-⅔ tsp sea salt (note 3)
2 tsp extra light olive oil
any spice mix of your choice
¼ tsp paprika
⅛ tsp ground garlic
⅛ tsp ground cumin
⅛ tsp ground cinnamon
⅛ tsp black pepper
a) one by one: take one bean, use your finger tipto rub it lightly.This will loosen the skin. It takes longer (about 15 minutes for 1 can of beans) but guarantee 100% removal of the skins; or
b) batch by batch: during washing, prepare a deep pot/ bowl with enough water to completely submerge the beans. Put your hands into the water and rub lightly handfuls of the chickpeas in between your palms to loosen the skins from the beans. Do not apply any pressure during rubbing as it will mash the chickpeas. Strain off the skins with a slotted spoon. Repeat until you don’t feel any skins peeling away from the beans between your hands. Divide the chickpeas into 2-3 batches to speed up the process. This method is faster but doesn’t guarantee 100% removal of the skins.
If you like this article, please share:
63 Comments
FoodieAnn says:
25 March 2011 at 2:03 pm
Loved the food styling… very colorful and playful….
My friend used to buy this roasted chickpeas and i love crunching those…
Reply
food-4tots says:
28 March 2011 at 11:09 pm
FA: Thanks for your wonderful compliments! Maybe you can make some for your friend now. 😉
Reply
Alice says:
25 March 2011 at 5:01 pm
Yum…. don’t have to buy from the “kacang putih” man anymore! 🙂
Reply
food-4tots says:
28 March 2011 at 11:11 pm
Alice: My friend, I haven’t met a “kacang putih” for many decades. lol!
Reply
25 March 2011 at 8:11 pm
Yummy snack! I love chickpeas for soup, but haven’t tried to bake them. Let me try try !!! I bet my husband will get addicted too. 🙂
Reply
food-4tots says:
28 March 2011 at 11:12 pm
Christine: I love chickpeas for soup too. Hope it will suit your hubby’s taste bud. 😉
Reply
Annette says:
25 March 2011 at 10:55 pm
I was actually planning on making these for snack today. I will be trying your spice mix, it sounds delicious. I always use dried chickpeas and find the only way they work for me is to soak them overnight in salted water. In the morning I rinse them and cook them in the crock pot until soft.
Reply
food-4tots says:
28 March 2011 at 11:16 pm
Annette: Oh, what a co-incidence!! Thanks for your kind sharing. 😉
Reply
Joanne says:
26 March 2011 at 12:59 am
I love how roasted chickpeas can take on just about any flavor profile you wish and still be delicious! Way better than chips if you ask me!
Reply
food-4tots says:
28 March 2011 at 11:18 pm
Joanne: Yes, I can’t agree more. 😉
Reply
tigerfish says:
26 March 2011 at 1:30 am
I will use canned chickpeas to make this too. My hb is not a fan of garbanzo beans in dishes as he does not enjoy the mushy starchy texture but I think kacang-putih style may change him *evil grin*
Reply
food-4tots says:
28 March 2011 at 11:19 pm
Tigerfish: Hope you will convince him to accept chickpeas with this recipe. 😉
Reply
Karen says:
26 March 2011 at 4:33 am
to cook dried chick peas, soak overnight as usual, then use a rice cooker. I never measure the water or time them, just fill it up plenty, and keep an eye on them. you can smell when they’re done. if the water gets low they will burn. you can stir them once or twice to make extra sure they’re not burning on the bottom. to check them, let one or two cool and then bite into them. should be soft enough to eat.
Reply
food-4tots says:
28 March 2011 at 11:22 pm
Karen: Thanks for your kind sharing. What a great idea to use rice cooker! 😉
Reply
Nicole@HeatOvenTo350 says:
26 March 2011 at 5:41 am
What a great snack! I just barely started cooking dried beans in my pressure cooker and this would be a great use for some of my extra. Thanks!
Reply
food-4tots says:
28 March 2011 at 11:23 pm
Nicole: Thanks! Yes, give it a try! 😉
Reply
Charissa says:
26 March 2011 at 6:28 am
I’ve tried something similar to this with garam masala. It was amazing! This looks so good!
Reply
food-4tots says:
28 March 2011 at 11:28 pm
Charissa: Thanks!! 😉
Reply
Jo says:
26 March 2011 at 10:15 am
Ok, so I just made these, because I LOVE anything chick pea. They are very nice, but I need you to tell me how you remove the skins without resorting to one at a time!! This was so time consuming I am not sure I will do it again, even for the fab result.
Reply
food-4tots says:
28 March 2011 at 11:29 pm
Jo: Thanks for dropping by. It’s quite easy to discard the skins. Give it a try! 😉
Reply
Ankur says:
7 August 2011 at 6:21 am
Hello,
I hated discarding the skins as well. What happens if I do this recipe with the skins? Do the chick peas burn / not become so crunch etc? Has anyone tried making this with the skin?
Reply
food-4tots says:
8 August 2011 at 10:53 pm
Ankur: The chick peas will not be burnt with the skins but may not be as crunchy as the ones without skin. It’s no harm trying the recipe with the skins on. I had previously tried to remove the skins partially in my first attempts and the results turned out fine too. Maybe you can try the batch by batch method to remove the skin. Hope it helps. 😉
Reply
Laurel says:
26 March 2011 at 10:18 am
This is fun! I’d love for you to submit this to the M&T Spotlight at http://www.makeandtakes.com/spotlight
Reply
food-4tots says:
28 March 2011 at 11:30 pm
Laurel: Thanks for the invitation!! 😉
Reply
Mika says:
26 March 2011 at 3:07 pm
Yummy snack!!! I love it…I’m sure my family would love it too, they love dried chickpeas, the ones so hard to bite sold in Italy…eheeheh…plus yours are flavored… ^_^
Reply
food-4tots says:
28 March 2011 at 11:40 pm
Mika: Thanks! Hope this recipe will suit your family’s palate. 😉
Reply
food-4tots says:
28 March 2011 at 11:40 pm
Ching (LCOM): It is indeed yes. 🙂
Reply
food-4tots says:
28 March 2011 at 11:41 pm
Pigpigscorner: Thanks!!
Reply
Angie's Recipes says:
27 March 2011 at 1:28 pm
I have been eating too much roasted chickpeas lately....Quite addictive..:-))
Reply
food-4tots says:
28 March 2011 at 11:41 pm
Angie: Yes, me too. 😉
Reply
Evie says:
27 March 2011 at 4:56 pm
I’ve heard someone say, somewhere (yes I know, so specific!) that you shouldn’t soak/cook dried beans/peas with salt – salt only after they are cooked… hmmm time for a google search for me….
Reply
food-4tots says:
28 March 2011 at 11:31 pm
Evie: Thanks for your kind sharing.
Reply
Evie says:
27 March 2011 at 4:59 pm
“NO SALT When Cooking Dried Beans
Add NO SALT until the beans are tender and cooked completely. Adding salt will prevent the beans from absorbing water. This is because a bean has an opening that is large enough for water molecules to enter it, but salt molecules are larger and will plug the bean opening, preventing the water to enter… thus you have HARD beans that never seem to cook right. Some say the bean is TOUGH, but the scientific reality is that the bean only got to absorb the water you soaked it in and not the water you cooked it in. ”“Sort, presoak, rinse, cook… add salt AFTER the beans are tender!”
from: http://www.chezbettay.com/pages/basics1/basics_beans1.htmlReply
food-4tots says:
28 March 2011 at 11:34 pm
Evie: Thanks a lot for the link!! Anyway, I would like to share with you 2 links that gave another opinions on this matter.
– http://www.kitchen-myths.com/
– http://www.finecooking.com/item/9162/cooking-beans-in-salt-waterReply
Tastes of Home (Jen) says:
27 March 2011 at 9:18 pm
What a tasty yet healthy snack! Wish I lived near you so I can snack with no guilt yet be totally satisfied! 😀
Reply
food-4tots says:
28 March 2011 at 11:36 pm
Jen (TOH): Thanks! It’s also my wish to be your neighbour as I can sample some of your delicious cooking. 😉
Reply
MaryMoh says:
28 March 2011 at 4:05 pm
I used to eat this when I was young. It’s very addictive. Thanks very much for sharing the recipe.
Reply
food-4tots says:
28 March 2011 at 11:37 pm
MaryMoh: Yes, you’re right! A highly addictive snack! It’s my pleasure to share. 😉
Reply
noobcook says:
29 March 2011 at 11:55 am
reminds me of kachang puteh, but your container is much prettier! This is a great snack to nibble on :))
Reply
food-4tots says:
2 April 2011 at 10:38 am
Noobcook: Thanks for your compliment! 😉
Reply
food-4tots says:
2 April 2011 at 10:39 am
Chris: Hahaha! That’s a great idea!! 😉
Reply
peteformation says:
1 April 2011 at 12:18 am
Good snack….I love this…normally I wlll have some snacks before bed time…LOL!
Reply
food-4tots says:
2 April 2011 at 10:41 am
Peteformation: Wow! Snack for supper? That sounds fun! 😉
Reply
muppy says:
5 April 2011 at 12:47 pm
wow i would never have thought of roasting them myself! yummo 🙂
Reply
food-4tots says:
7 April 2011 at 1:24 am
Muppy: I hope you will like this roasted version. Happy trying! 😉
Reply
muppy says:
9 April 2011 at 6:35 pm
I tried them and it was so delicious, such a healthy snack! my toddler loved them too.
Reply
food-4tots says:
9 April 2011 at 9:56 pm
Muppy: Tha’ts great to hear that!! Thanks for the kind feedback! 😉
Reply
9 April 2011 at 8:49 pm
[…] Crispy Roasted Chickpeas Food for Tots […]
Reply
Mitch says:
21 April 2011 at 12:32 am
I make these all the time, but I do not skin them. I rinse them off really well then lay them out on a towel and dry them off. Some of the skins will fall off and that is fine, but the ones that do not – I just keep. They get really crispy in the oven and are very tasty. They are the best healthy treat I have found in a long time.
Reply
food-4tots says:
22 April 2011 at 11:44 pm
Mitch: Thanks for dropping by and your kind sharing! 😉
Reply
rachel says:
24 August 2011 at 4:28 pm
http://en.wikipedia.org/wiki/Leblebi
Hello
This is called “leblebi” ,one of the traditionnal turkish snacks.”Çorum leblebisi” is one of the famous one.
There are two kind of leblebi ,one is yellow the other is white.
İn winter ,leblebi accompany to another traditionnal drink called “boza”.
Atatürk used to drink his “rakı” with leblebi that he likes much.
Ther is some usefull link to discover all of that.
http://www.wisegeek.com/what-is-leblebi.htmhttp://cookingwithkimberly.com/roasted-chickpeas-leblebi/
http://cookingwithkimberly.com/kimberlys-boza/
http://www.clsp.jhu.edu/~elizabet/leblebi.html
Reply
food-4tots says:
25 August 2011 at 5:42 pm
Rachel: Thanks a lot for your kind sharing and the links. I have learned something new today. 😉
Reply
3 October 2011 at 11:40 am
[…] and not pile on the kilos. My latest snack, is crispy roasted chickpeas, a recipe I discovered on Food for tots. I loved the photography so much I tried to emulate it too. The good thing about this recipe is you […]
Reply
Pinterest comes to life says:
6 October 2011 at 12:00 pm
[…] loved the presentation of these baked chickpea nibbles on Food for Tots so much I even tried to replicate it as well as the recipe. Hot dog […]
Reply
Connie says:
25 October 2011 at 10:58 am
Have a question. How to ensure the roasted chickpeas stay crunchy and yummy? Mine went ‘flat’ after a quick departure from the oven…
Reply
food-4tots says:
31 October 2011 at 8:58 am
Connie: Went “flat”? You mean they are not crunchy? If so, then you may not have roasted them long enough. You can return them to the oven and continue roasting for another 5-10 minutes at 180°C or until crunchy. Remember to monitor closely. Hope it helps.
Reply
20 July 2012 at 7:20 pm
[…] fruit. roasted chick peas. lemonade. lavender soda. butterfly […]
Reply
18 March 2013 at 11:11 am
[…] https://food-4tots.com/2011/03/25/crispy-roasted-chickpeas-garbanzo-beans/2/ […]
Reply
Carla says:
27 May 2015 at 5:39 am
I’m curious if the nutrition is compromised when you remove the skin? Is it possible that the high fiber content is in the skin? I’m planning to try this recipe but it’s because I’m trying to find a high fiber food that my daughter will enjoy.
Reply
food-4tots says:
1 June 2015 at 10:35 pm
Carla: Removing the skin will definitely reduce the fiber content but I’m not sure how much it would be. You may leave the skins on if you like. 🙂
Reply