Chickpea Poppers

Recipe by kitty.rock
READY IN: 45mins
SERVES: 8
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 425 degrees F. Drain the chickpeas in a large colander to get rid of as much moisture as possible, 15 minutes. If using canned, rinse first then drain.
  • Mix together all the ingredients in a large bowl, coating the chickpeas well.
  • Arrange the seasoned chickpeas in a single layer on a foil-lined baking sheet.
  • Bake 15 minutes. Remove the tray from the oven; mix gently so the chickpeas cook evenly. Return to oven and bake 15 minutes more.
  • Cool 15 minutes. Sprinkle with the additional red chili powder if you like.
  • TO PREPARE YOUR OWN COOKED CHICKPEAS:
  • Singla says soaking the chickpeas first isn't necessary. They will cook up just as soft as if they were presoaked. Don't have a slow cooker? Use a heavy pot, such as a Dutch oven, reduce the amount of water by 1/2 to 1 cup, use a very low flame and keep a careful eye that the chickpeas don't burn.
  • Pick over and rinse 3 cups (about 18 ounces) whole, dried chickpeas.
  • Place in a 3 1/2-quart capacity slow cooker with 5 cups water.
  • Cook on high 4 hours.
  • Rinse the beans with cold water to stop the cooking process; drain excess liquid.
  • Store in the refrigerator up to 1 week or the freezer up to 3 months. Makes 7 cups.
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