Friday, May 28, 2010

Roasted Chickpeas

When it comes to most frequently made dishes in our kitchen, roasted chickpeas ranks high on the list. They're quick, tough to mess up, and unexpectedly delicious. We make them regularly enough that I keep the ingredients (there are 4) at the front of our pantry (which is actually just a fancy word for the three-shelved cabinet above our oven.)

To roast chickpeas:

Step 1- Drain and rinse chickpeas (confession- I use Goya canned peas. If you're a purist, buy the dried beans, soak over night, and rinse.) Pat the peas dry.
Step 2- Heat a medium pot on the stove using medium/high heat
Step 3- Put peas in the pot, and cover, stirring occasionally, and let them cook for 10-15 minutes on medium/high heat.
Step 4- When they're finished, they'll be toasted on the outside and soft on the inside.
Step 5- Wisk together 2-3 tablespoons of soy sauce, cayenne pepper to taste, and sesame seeds. pour the mixture on the peas while they are still in the pot and use wisk to stir together the peas and the sauce (a spoon winds up mashing the softened peas.)
Step 6- Serve hot as a side dish

Note: Once chickpeas are roasted, you can add just about anything to them, from soy sauce to curry to cinnamon, though I would not recommend all three on the same batch of chickpeas.

Roasted chickpeas are a fun way to experiment with different flavors, since they're a versatile ingredient that also happens to be super budget-friendly.

If you find a combination of flavors you love, please share!

Happy Roasting,
-Domestic in the District

1 comment:

  1. Hi Keli,
    I noticed your blog link on facebook and stopped by. I've never heard of roasting chickpeas and maybe will forgo making my hummus and give these a try. Thanks for the recipe. You have a fun blog!