Chick Nuts ( Roasted Chickpeas )

"I found this in "The New Glucose Revolution", a book about eating low-GI. This recipe is different because it starts with dried chickpeas, not canned. They can be spiced with any combination of spices you enjoy. Prep time does not include the overnight soak."
 
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Ready In:
50mins
Ingredients:
5
Yields:
6 cups
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. These were just okay. I can't say they were bad, but they weren't really good either. I was hoping to have these as a good healthy snack but after they had been around for about week and it was clear we weren't going to eat them as is I ended up tossing them in a stir-fry meal to use them up.
     
  2. I enjoyed making and eating these, and I will definitely make them again. I used turmeric and salt to season them. They are also very economical to make, and are very nutritious. Thanks for sharing the recipe.
     
  3. I wasn't sure how to rate this. My DH and I really didn't like these. But they weren't BAD. I thought they were too gritty. My kids REALLY like these a lot. So, I will make these again for my kids. (Or teach them how to make these.) So, being a healthy snack and pretty easy to make and my kids like, it does deserve 4 stars. I'm glad I tried this recipe. Thanks for sharing! :)
     
  4. I really like the crunch on the outside and the soft inside. I could not get any spice (flavour) to stick on the outside even though I did apply it when the nuts were hot. I ended up spraying them with a butter flavour spray then getting the spice to stick to them. I made them hot and liked them then. It is well worth trying.
     
  5. I've made this recipe several times before and its always been very enjoyable! I love sprinklin some cumin powder on this. Very tasty recipe you got here:)
     
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RECIPE SUBMITTED BY

<p>I live in Montreal, Canada with my husband and two children (boy born in 1998 and girl born 2000). No, we weren't going for a Y2K baby, she was born in August :-) I love to cook but I hate decidng what to make. I'm just starting to plan my meals in advance and am finding it a real challenge. I love the fact that real people review these recipes and add their own hints and tips. <br /> <br />My son has recently (Sept 8, 2003)started the ketogenic diet for his epilepsy so I'm learning how to disguise cream and oil and how to make miniscule portions look bigger. It's an interesting challenge. As of Februaury 27, 2004 there has been no improvement in my son's seizures so we have have decided to stop the diet. We have to stop the diet gradually though so it will be about two months before he can eat regular food again. There is one more medication we can try and after that our last option is a VNS (vagal nerve stimulator). It is similar to a pacemaker but for the vagal nerve in your neck instead of for the heart. Wish us luck! <br />Update Feb 2005- Well, my son had the vns implanted in June 2004 and it hasn't stopped the seizures but it did make them shorter (30-45 seconds instead of 2 to 2 1/2 minutes). His doctors plan to increase the setting until we see more results or the side-effects get too annoying.</p>
 
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