Crispy Ceci Chickpeas Recipes

CRISPY CHICKPEAS



Crispy Chickpeas image

Recipe From foodnetwork.com

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients: 4

Vegetable oil cooking spray
2 15-ounce cans chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
1 to 2 teaspoons smoked sea salt

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
  • Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
  • Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.


CRUNCHY SPICED CHICKPEAS



Crunchy Spiced Chickpeas image

There's a Mexican joint Michele and I go to once in a while that serves a complimentary bowl of spicy, fried chickpeas when you sit down to eat. It's a very nice touch, and a periodic reminder of what a great, highly-addictive snack this is. As in, only make single batches at a time, because you will eat everything you make. Season with any combination of spices that you like.

Recipe From allrecipes.com

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Kids

Time P1DT1h10m

Yield 4

Number Of Ingredients: 6

1 cup dried chickpeas (garbanzo beans)
2 tablespoons olive oil
1 pinch ground cumin, or to taste
1 pinch paprika, or to taste
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste
Calories243.5 calories
Carbohydrate30.6 g
Fat9.9 g
Fiber8.8 g
Protein9.7 g
SaturatedFat1.3 g
Sodium51.4 mg
Sugar5.4 g

Steps:

  • Place chickpeas in a large container and cover with several inches of cool water; let stand for 24 hours. Drain and dry on paper towels.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour chickpeas into a baking dish; drizzle olive oil over the top and season with cumin, paprika, cayenne pepper, salt, and black pepper. Stir to coat chickpeas.
  • Bake in the preheated oven, stirring every 20 minutes, until crispy and fragrant, about 1 hour. Transfer to a wire rack to cool completely.


ROASTED CHICKPEAS 3 WAYS



Roasted Chickpeas 3 Ways image

These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 3 cups (six 1/2-cup servings)

Number Of Ingredients: 14

Three 15-ounce cans chickpeas
3 tablespoons vegetable oil
3/4 teaspoon chili powder
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
Kosher salt
2 teaspoons distilled vinegar
Zest of 1 lime
Kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
Kosher salt

Steps:

  • For the chickpeas: Preheat the oven to 400 degrees F.
  • Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
  • Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
  • Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
  • For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
  • For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
  • When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
  • Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.


ROASTED CHICKPEAS



Roasted Chickpeas image

Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack

Recipe From allrecipes.com

Provided by akcpa

Categories     Appetizers and Snacks     Beans and Peas

Time 45m

Yield 4

Number Of Ingredients: 5

1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
1 pinch salt
1 pinch garlic salt
1 pinch cayenne pepper
Calories161.3 calories
Carbohydrate19.3 g
Fat7.7 g
Fiber3.8 g
Protein4.2 g
SaturatedFat1 g
Sodium337.3 mg

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.




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