It reminded me of an Alton Brown recipe for leblebi. Unfortunately, his recipe was loaded with poor comments fro people who it didn't turn out so well for and so much spam I couldn't find other people's notes. So I looked at several other versions and finally decided to just wing it.
3/4 cup dried chickpeas
1/4 tsp. salt
1/8 tsp cardamom
1/4 tsp. cinnamon
1/8 tsp. cayenne
1 Tbsp. sugar
2 tsp. extra virgin olive oil
- Soak dried chickpeas in water overnight, on the counter. You can try a quick soak method, just google it, but I didn't. However, the most common complaint with the dried chick peas was that they weren't properly re-hydrated and came out like little stones. So, basically, if they haven't nearly double in size, don't cook them yet. I hear you can do this with cans too, but canned things are canned with other stuff and dried are better.
- Drain and dry the chickpeas.
- Toss in a bowl with oil and salt.
- Heat oven to 350F.
- Place parchment on small cookie sheet, and scoop chickpeas out. Don't pour out oil. Get rid of most of what's left, but leave a smidge to help with coating.
- While they cook, combine sugar and spices and set aside.
- Arrange so they're not touching as much as you can. Bake 30+ minutes, until golden and crunchy.
- Throw back into bowl and sprinkle with half of the spice and sugar mix. Toss, and then add in the rest and toss.
- Eat warm for crunchy. Does not store crunchy. They get chewy. However, I found that if you toss them in your toaster oven (assuming you have one) and toast on medium they get crunchy again! They're OK chewy, which is what happens if you don't retoat them, but I prefer the toasted. Also, store in paper bags, not baggies or tupperware.
1/4 a cup is approx. 120 calories/ 3 servings
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