We’re in month three of my Pulse Love series. I’m showing pulses some love this year as 2016 is International Year of Pulses, declared by the United Nations.
Here are the posts you’ve missed in this series:
Many people don’t eat pulses because they don’t know where to buy them and/or how to cook them. Pulses can be found in most grocery stores or ethnic speciality stores in both the canned and dry form. Pulses can be cooked on the stove top, in a slow cooker or pressure cooker, and for certain recipes, in the oven. The Pulse Canada website has a great resource on how to cook your pulses. Check it out Pulse Canada: How to Cook Pulses.
This month I’m going to keep it simple and share a healthy but yummy snack recipe – Crunchy roasted chickpeas.
Roasted chickpeas can be seasoned in a variety of ways such as salt, pepper and cayenne; pumpkin pie spice and brown sugar; or cayenne, salt and cumin. I went with a cinnamon sugar seasoning because I love cinnamon – can’t get enough of it! This recipe calls for sugar but you could substitute 1 tbsp maple syrup or honey.
- 1 (15-ounce) can chickpeas
- 1 tablespoon olive or canola oil (of course, I used canola oil)
- 2 tablespoons white or brown sugar (I used brown)
- 1 teaspoon ground cinnamon
Preheat oven to 400 F. Line or spray a large baking sheet.
In a large strainer, rinse and drain the chickpeas very well to remove the starch. Spread them out onto the prepared baking sheet and pat very dry. The drier the chickpeas, the crunchier they will be. The skin of the chickpea may peel off as you pat them dry. You may remove the skins or leave them on.
Once dry, place chickpeas in the oven and roast for 15 minutes. After 15 minutes, remove from the oven and drizzle with olive or canola oil. Using a large spoon or spatula, mix the chickpeas around to make sure they are all evenly coated. Mix the cinnamon and sugar together and sprinkle over the chickpeas. Mix around very well to heavily coat each one. The chickpeas will be flavourless, so you want to make sure each one is thoroughly coated. Add more cinnamon-sugar if you’d like. Place back into the oven and roast for another 15 minutes.
Leaving the chickpeas inside, turn the oven off and crack open the door slightly. Allow the chickpeas to sit inside as the oven cools down for 30 minutes. This will help them get crunchier as opposed to sitting at room temperature. Chickpeas are crunchiest on day 1. Store at room temperature.
*This recipe may easily be doubled, tripled or halved. Make sure you do not crowd the baking sheets. Bake in batches if doubling or tripling.
Recipe adapted from Sally’s Baking Addiction.
Don’t miss the next post in the Pulse Love series in April.