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thornyrose
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 Wed, Jan 04 2023, 6:07 pm
Anyone have a recipe for dried chickpeas (not canned) baked instead of cooked? I had a recipe and can't find it now.
TIA
Last edited by thornyrose on Wed, Jan 04 2023, 7:05 pm; edited 1 time in total
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ra_mom
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Wed, Jan 04 2023, 6:59 pm
To cook chickpeas from raw in the oven?
Or to roast already cooked chickpeas until crispy?
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#ibelieve
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Wed, Jan 04 2023, 7:01 pm
I used Rorie Weisberg recipe.
can of chickpeas with oil and spices baked
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thornyrose
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Wed, Jan 04 2023, 7:04 pm
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Cook raw in oven, not canned.
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amother
Violet
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Wed, Jan 04 2023, 10:40 pm
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You could prick holes in the pan to let the water out when it's done baking. Super ez and really delicious
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chestnut
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Fri, Jan 06 2023, 1:56 pm
| amother Violet wrote: | Soak bag of chic peas overnight
1 chic peas
4 tsp salt
4 tbsp sigar
3/4 tsp baking soda
4 cups boiling water
1/2 tsp black pepper
3/4 tsp crushed red pepper
Covered 1.5 hour 425
For Lima beans do 3.5 water |
It's 4 TBSP of sugar? Is it a typo and should be tsp?
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Amarante
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Fri, Jan 06 2023, 6:04 pm
This is good and if you don’t like the spices, just modify them to your taste.
crispy falafel chickpeas
Excerpt From: Tara Teaspoon - Delicious Gatherings
CRISPY CHICKPEAS don’t last long at my house. Before they land on a salad, as a topper for a dip, or sprinkled onto soup, they have been eaten out of hand as a crunchy snack. These tasty oven-baked beans can even be sprinkled on your veggie side dishes.
Whatever spice mixture or seasoning you use, the method for making them is the same, so please experiment. I’ve made these with all the delicious seasonings you’d find in falafel, so not only are they perfect as a snack, but they also work as a topper for hummus, for labneh dips, and on my mezze spread.
MAKES: 1½ CUPS | HANDS-ON TIME: 25 MINUTES | TOTAL TIME: 1 HOUR
2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 teaspoon dried parsley
1 teaspoon ground coriander
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon chili powder
¼ teaspoon garlic powder
1. Heat oven to 375°F. Line a baking sheet with parchment and set aside.
2. Rinse and drain chickpeas, shaking off as much water as possible. Place them on a clean towel or paper towels and pat gently to dry. Place another towel on top, then rub the chickpeas and remove as many of the chickpea skins as possible.
3. In a medium bowl, combine chickpeas with olive oil and spices.
4. Pour chickpeas onto prepared baking sheet and spread them into a single layer. Bake until crispy and dry, 45 to 50 minutes, shaking the pan gently to move them around a few times while cooking. Cook until the chickpeas are browned but before they become very dark and hard. They will crisp more as they cool.
5. Serve, or store cooled chickpeas in an airtight container for up to 1 week.
TARA’S TIP
Repeat rubbing the chickpeas in the towel once or twice to remove more skins; it just take a few minutes. It’s not necessary to remove all the skins, but it is nice because the skins may get unpleasantly charred in the oven.
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chestnut
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Sat, Jan 07 2023, 7:28 pm
Oh wow, thanks. I made it with 4 tsp for shabbos and it's awesome. Guess, with more sugar it'll be more like the store bought
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shanie5
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Sat, Jan 07 2023, 8:58 pm
| Amarante wrote: | This is good and if you don’t like the spices, just modify them to your taste.
crispy falafel chickpeas
Excerpt From: Tara Teaspoon - Delicious Gatherings
CRISPY CHICKPEAS don’t last long at my house. Before they land on a salad, as a topper for a dip, or sprinkled onto soup, they have been eaten out of hand as a crunchy snack. These tasty oven-baked beans can even be sprinkled on your veggie side dishes.
Whatever spice mixture or seasoning you use, the method for making them is the same, so please experiment. I’ve made these with all the delicious seasonings you’d find in falafel, so not only are they perfect as a snack, but they also work as a topper for hummus, for labneh dips, and on my mezze spread.
MAKES: 1½ CUPS | HANDS-ON TIME: 25 MINUTES | TOTAL TIME: 1 HOUR
2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 teaspoon dried parsley
1 teaspoon ground coriander
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon chili powder
¼ teaspoon garlic powder
1. Heat oven to 375°F. Line a baking sheet with parchment and set aside.
2. Rinse and drain chickpeas, shaking off as much water as possible. Place them on a clean towel or paper towels and pat gently to dry. Place another towel on top, then rub the chickpeas and remove as many of the chickpea skins as possible.
3. In a medium bowl, combine chickpeas with olive oil and spices.
4. Pour chickpeas onto prepared baking sheet and spread them into a single layer. Bake until crispy and dry, 45 to 50 minutes, shaking the pan gently to move them around a few times while cooking. Cook until the chickpeas are browned but before they become very dark and hard. They will crisp more as they cool.
5. Serve, or store cooled chickpeas in an airtight container for up to 1 week.
TARA’S TIP
Repeat rubbing the chickpeas in the towel once or twice to remove more skins; it just take a few minutes. It’s not necessary to remove all the skins, but it is nice because the skins may get unpleasantly charred in the oven. |
This looks great!
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mfb
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Sat, Jan 07 2023, 10:24 pm
| amother Violet wrote: | Soak bag of chic peas overnight
1 chic peas
4 tsp salt
4 tbsp sigar
3/4 tsp baking soda
4 cups boiling water
1/2 tsp black pepper
3/4 tsp crushed red pepper
Covered 1.5 hour 425
For Lima beans do 3.5 water |
Does it have to be drained when done? Do the spices fall off then?
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amother
Violet
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Sun, Jan 08 2023, 11:36 am
| mfb wrote: | | Does it have to be drained when done? Do the spices fall off then? |
Spices don't really fall off. I prick some holes in the pan with a knife to let the water out
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mfb
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Fri, Feb 03 2023, 8:46 am
Do you drain and put straight into container?
I usually cook in a pot drain put onto a towel and spice then.
Want to try baking it this week
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amother
Violet
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Fri, Feb 03 2023, 8:50 am
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U could just poke holes in pan to let water out no need to dry then spice. Comes out delicious
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