Kirk and I were watching the Good Eats episode on Pantry Raid XIII, Destination Chickpea and we saw the recipe for Roasted Chickpeas.
I have made roasted chickpeas (or Garbanzo Beans) before but had used canned beans – see here for my earlier tries: Roasted Rosemary Beans and Spicy Sesame Beans. In my tries before I had roasted them to where they were crispy on the outside and creamy inside, making them tasty as can be on salads and snacking on. With the Alton Brown recipe I went for fully crispy. They come out crunchy indeed, kind of like soy nuts or corn nuts really.
I figured why not try it though, I was only out about $2.50 in supplies if it bombed. They were decent enough though I can’t see making them often. Hate to say it…but I kind of prefer the ones that are creamy inside over crunchy 😉 Anyhow, the recipe is my modified version of what I did. So if you want the original, use the link above 😉 BTW, dried chickpeas are not always easy to find. I was able to get them via a Kroger owned chain, QFC, but if you have a natural foods store or a grocery store with a good bulk section look around, often they are sold there. And do look over your beans!
- 1 lb bag dried chickpeas
- ¼ cup + 1 teaspoon red wine vinegar
- 1 Tbsp olive oil (I used extra virgin olive oil)
- 1 tsp Dijon mustard
- Kosher salt (see notes)
Spread the beans out onto a counter or baking sheet and pick over them, making sure there is no field debris. Place the beans into a large container or mixing bowl and cover with 8 cups of cool water (I followed the bags directions for soaking). Cover tightly and let sit for overnight (I’d say mine sat for a good 16 hours.) Drain them in a colander.
Preheat the oven to 400°.
In a large mixing bowl whisk the ¼ cup vinegar, oil and mustard together. Add in ¼ to ½ tsp salt and whisk again (mine was lower in sodium than the original). Add in the beans and toss to coat.
Spread the beans onto a baking sheet and shake/spread into a single layer. Put in the oven and bake for 60 to 70 minutes, shaking the pan every 15 minutes until the beans are crispy and deep golden brown. Take them out of the oven, knock them into a large mixing bowl (heat safe) and sprinkle the remaining 1 teaspoon of vinegar and ¼ to ½ tsp salt, toss to coat. Spread back onto the baking sheet and let cool before packing away.