Dry Roasted Chickpeas

So, I have been making roasted chickpeas for a couple of years now.  And sometimes they turn out great, and sometimes they are kind of mushy-crunchy, and sometimes they are burny-mushy.  And I have never really been able to achieve good results on a regular basis.  I have been using the basic recipe that you find everywhere.  Toss chickpeas in oil.  Roast in the oven at 400, stirring every 10 minutes.  Well, the last time I made them I stumbled on a review of the recipe that recommended dry roasting at 450.

It was pure magic.

Pour the chickpeas onto your cookie sheet.  Stick them in the oven at 450F.  I even forgot to stir them.  And they were perfect after fifteen or twenty minutes.  (I also forgot to set a timer.)  No burning.  All crispy.  I tossed them in oil and salt after cooking, and incidentally, you can use a lot less oil this way.  I already ate the whole batch and have another pound of chickpeas soaking so I can cook them up tomorrow.

Side note:  I do not cook an entire pound of chickpeas on one cookie sheet.  The rest of the chickpeas from my last pound of chickpeas were made into various other foods.  Curry and Hummus if you must know.



  • I made these muffins the other day and went to pin the recipe (on Pinterest.com), and there were no images to pin.  Tragedy.  So, one day I may take pictures and make it pin-able for myself, but for now, here it is for all of you to enjoy.  I was drawn to it because of it's lack of honey, sugar, or maple syrup.  And yes, I keep dates around my house.  There are two pounds in my fridge right now.  Next time I make it, I'm doubling the dates and leaving out the prunes, because I think they would taste very similar to a date bran muffin if I did that.  I'll let you know how it works out.  Maybe.  If I remember.  On second thought, you'd better just ask me how it worked out, if you care.  I'll also just edit the recipe to reflect the changes I made, but the link to the original is at the bottom.
  • apple , cored (peel if you want)
  • prunes
  • dates
  • 1 large banana
  • eggs
  • 1/4 c. coconut oil
  • teaspoon vanilla
  • teaspoon salt
  • 1/2 cup orange juice
  • 1 1/2 cups whole wheat flour
  • cup rolled oat
  • teaspoons baking powder
  • teaspoon baking soda

Puree the fruit.  Add it to the liquid ingredients (juice, eggs, coconut oil (melted) and I added water too.  I added more liquid than it called for, but who knows how much, because I just kept pouring it in until it worked for me.  But I was starting with whole wheat kernels in the blender, so I needed more liquid to get it all smooth. So if you used regular flour, I bet you'd be fine with that amount.)  Mix dry ingredients.  Mix dry and liquid.  Try not to overmix.  Bake them in little cups.  At 350.  Until they're done.  (20 minutes, probably more.)

Here's the original link: http://www.food.com/recipe/you-cant-beat-em-healthy-blender-muffins-98646#ixzz1iMQtFWG8