Making crunchy bean goodness?

September 24, 2008 3:02 PM

Suggestions for recipes for crunchy, spiced snacks using Chickpeas? lentils? other bean-type stuff?

I have a memory from when I was little (1980s, not that it's relevant) that my parents made some sort of spiced (cumin? spicy? salty? I don't remember) crunchy snack using some kind of legume---maybe chickpeas, or lentils, or something like that; maybe using green peas...my recollection is that it didn't need deep-frying (it was cooked in the oven). They only made it once or twice and don't have the recipe.

Anyway, the general idea sounds really tasty and hopefully moderately not unhealthy. Any ideas where I might find this sort of recipe?

posted by leahwrenn to food & drink (7 comments total)

Wasabi Chickpeas?
posted by i_am_a_fiesta at 3:11 PM on September 24

Crunchy Chickpeas Also check out wasabi peas, those are crunchy.
posted by Science! at 3:12 PM on September 24

Oven-baked spiced chickpeas. I've made variations of a recipe in Taste of Eritrea (using dried chickpeas, not canned). They're quite tasty.
posted by cog_nate at 3:13 PM on September 24

2nding the spiced/baked garbanzos. i've made them with canned chickpeas - they turned out fine.
posted by gnutron at 3:24 PM on September 24

Pappadams!
posted by jammy at 4:27 PM on September 24

Roasted chickpeas are easy peasy - well-drained and blotted dry chickpeas, enough oil to coat, whatever spices you want (Indian-ish spices are good - coriander, cardamom, black pepper, cloves or cinnamon, a little garlic powder maybe), roast in a medium (350-ish) oven until they're dry (45 minutes or so). Yum!
posted by peachfuzz at 5:34 PM on September 24

Here's the recipe I use, which I mostly made up along the way. I like my chick peas very flavorful and spicy. I never measure, so the amounts are guesses, it's a very flexible recipe, uses more of what you like, less of, or omit what you don't. (As a side note, dogs seem to love these, I made a batch a few days ago, only to come back after a few minutes and find the dog had eaten it - again.)
2 15oz cans chick peas (garbanzo beans,) drained OR
1/2 lb dried chickpeas
To prepare dried chick peas, sort and soak overnight in water, or boil in 4 cups water for two minutes, then soak at least 1 hour.
After they have soaked you can boil them on low for about 45 minutes to soften them up more, but this step is unnecessary.
2 Tbsp Olive oil
2 tsp lemon juice
2 cloves garlic, chopped OR
2 tsp granulated garlic (garlic powder is gross)
1 to 2 Tbsp curry powder
1 tsp paprika
1/2 tsp ground nutmeg
1/2 tsp cardamom
pinch of ground cloves
1/4 tsp ground mustard
1/4 tsp allspice
1/4 tsp ginger
1/2 tsp chile powder
1 to 2 tsp chrushed chile pepper
black pepper and coarse salt, to taste
1 Tbsp crushed red bell pepper

Mix olive oil, lemon juice and spices in bowl (except crushed bell pepper,) then toss with peas to coat. Spread in single layer on baking shhet and bake at 400F for 40 to 60 minutes, depending on how crispy you like them to be. I add the crushed bell pepper about 5 minutes before the chick peas are done. It adds a sweet/tangy taste and chewy texture that complements the spicy, crunchy chick peas well.
Store in an airtight container.
I'm sure you could adapt this recipe to use with lentils and other legumes, and it's also good for making lowfat tortilla chips: Brush tortillas with olive oil, sprinkle with spice mixture, cut into pieces and bake at 400F for 8 to 12 minutes.
posted by catatethebird at 7:20 PM on September 24 [3 favorites]