''ceci" roasted chickpeas (garbanzo beans)
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.
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.
