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''ceci" roasted chickpeas (garbanzo beans)

Mili Takashima
Roasted chickpeas are an ancient snack, packed with healthy nutrients, flavor and texture. Enjoy them on the softer-side, or bake longer for extra-crunch. Prepare them in the traditional method: slightly salted without oil, or add oil and spices with my ideas for Chile-Lime, Cinnamon-Sugar, or Chai Spice.
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Ingredients
  

Traditional Preparation *

  • 1 cup raw, dry, uncooked garbanzo beans
  • 2 cups water
  • 1 pinch coarse kosher salt lightly toss in for roasting. Add more to-taste when the beans are done and begin to cool.

* add oil before roasting if seasoning with additional salt or flavors

  • 1-2 tablespoons avocado oil For this recipe, I prefer using an oil that can stand high-heat temperatures. Alternatives: canola, soybean, grapeseed

added Chile-Lime

  • 2 teaspoons either Don Sazon's chile with salt & lime, or Tajin's classic version

added Churro / Cinnamon-Sugar

  • 1 teaspoon cinnamon
  • 2 teaspoons granulated sugar

added Chai Spice

  • 1 teaspoon ground cinnamon
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon nutmeg

Instructions
 

  • This simple recipe calls for prepping the legume several hours or a day in advance.
  • Rinse and clean the uncooked, dry garbanzo beans/chickpeas. Place in a bowl and cover with water.
  • Allow to rest and sit at room temperature for at least 8 hours or overnight. The legumes will absorb most of the water and double in size.
  • Drain and rinse.
  • Pat-dry excess water with a towel.
  • When you're ready to roast, pre-heat your oven to 350 degrees Fahrenheit (176 degrees Celsius)
    Prep a roasting pan or cookie-sheet with a silpat mat or parchment paper. Add the garbanzo beans. Toss in a sprinkling of coarse salt.
  • Optional: Toss in the optional 1-2 tablespoons of high-heat oil if you want to add additional flavors after roasting.
  • Check on them every 20 minutes or so to shake them around and to be sure there is even-roasting.
    For a softer snack, bake for 35-45 minutes. For a crunchy snack that has a dryer-roast and similar to roasted nuts, bake for 50 minutes and up to an hour and a half.
  • Your "Ceci" are hot and ready to add additional flavor. Add additional salt to taste for the traditional salted and roasted chickpeas.
  • Set aside some warm garbanzo beans for added flavors. Toss in Don Sazon's chile with salt & lime spice blend, cinnamon-sugar for a sweet-treat, or chai-spice for alternatives to this snack.
    Allow to cool and store in a sealed glass jar or container for a week or so. The dryer, longer-roasted chickpeas, will keep longer before staling.

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