Chick Nuts Roasted Chickpeas Recipes

SIMPLE ROASTED CHICKPEA SNACK

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
• Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

OVEN-ROASTED CHICKPEAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
• Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.

CHICKPEA NUTS

Steps:

• Preheat oven to 400 degrees.
• While chickpeas are in a colander, pat them dry with a paper towel to remove excess water.
• In a large mixing bowl, toss chickpeas with the lime juice, olive oil, and seasonings.
• Place chickpeas in a single layer on a baking sheet.
• Bake for 35-40 minutes or until crisp and golden brown.

CHICK NUTS ( ROASTED CHICKPEAS )

Steps:

• Soak the chickpeas overnight.
• The next day, drain and pat dry the chickpeas.
• Place the chickpeas in a single layer on a cookie tray.
• Bake at 350°F for about 45 minutes or until they are completely crisp.
• The chickpeas will shrink back to their original size.
• Sprinkle with your flavourings of choice and toss to mix while still hot or let the chickpeas cool down and serve plain.
• After seasoning the chickpeas, allow them to air dry for a few days to ensure that any residual moisture has evaporated.

ROASTED CHICKPEAS

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.

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

ROASTED CHICKPEAS

Steps:

• Preheat oven to 350 degrees.
• Lightly coat a rimmed cookie sheet with the Pam.
• Spread chickpeas on baking sheet.
• Mix the seasonings and sprinkle it on the chickpeas, toss to coat.
• Roast on the bottom rack of the oven, shaking pan every 15 minutes or so, until brown and crunchy, about 45 to 50 minutes.
• Store in a tight lidded container.

CHICKPEA AND ROASTED NUT DIP

Steps:

• Place cashew nuts (or almonds), chickpeas, reserved brine, lemon juice and coriander into a blender or food processor and puree until smooth.
• Season to taste with salt and pepper.
• Spoon into a serving dish, drizzle with a little olive oil and sprinkle with extra chopped cashews or slivered almonds depending on which ones you have used in the dip.

CHICKPEA AND MILLET NUT ROAST

Steps:

• Put the millet to a saucepan and add the 200ml of water and vegetable stock cube. Bring to the boil and cook for about 10 to 15 minutes, stir occasionally to prevent the millet sticking to the pan. When all the water is absorbed it is ready. (The cooked millet should be a mushy consistency, which will help the nut roast bind together) Leave the millet on the side for a few moments to cool.
• Dry roast the sunflower seeds. Heat a non-stick pan without any oil on a medium heat. Add the sunflower seeds and heat until they start to go brown.
• Dry roast the fennel seeds in a pan without oil until they start to go brown. Then grind in a pestle and mortar.
• Grind the peanuts in a pestle and mortar. However, they do not need to be ground too finely, just roughly.
• Mash the chickpeas in a large bowl and add all the ingredients together (including the millet) and mix well. Add the breadcrumbs last followed by the 3 tbsp of warm water. Mix with your hands so that the mixture binds together to form a dough.
• Press into a loaf tin (or any square or rectangular baking tin you have) Bake in the oven for 30 - 40 minutes at 180C/35F Gas mark 4 until the top starts to brown nicely.
• Turn out onto a plate and garnish with parsley and lemon. Slice and serve with onion gravy or your favourite sauce and vegetables. Of course with chips and ketchup is great too.
• N.B.
• 1. Red or white kidney beans can be used instead of chick peas.
• 2. Salted peanuts can be used, but this means that less salt should be added to the recipe as a whole.
• 3. I use a loaf tin which is 23cm x 10cm x 6cm.