oven roasted Chick peas

[Mom2legomaniacs]

I did some for the first time. I like the crunchy ones. But they did not all get to that point evenly. Is there a trick to this? I did it on 400 for a long time and stirred every 10 minutes.

[Chris in VA]

Ooo, I love those! I put a little soy sauce on them sometimes.

 

Mine roast a touch unevenly, too--not absolutely uniform size, I suppose. Could your oven have a hot spot? Since you stir, that's probably not the problem.

[Spy Car]

Hmm. I've always roasted chick peas stove-top in a heavy skillet.

 

Do you have a pizza stone you could put your tray on in the oven to even out the heat?

 

Bill

[Mom2legomaniacs]

What temp. do you roast yours on and for how long? I found varying info. out there. I love the crunchy ones. They remind of the texture of corn nuts.

[Mom2legomaniacs]

Hmm. I've always roasted chick peas stove-top in a heavy skillet.

 

Do you have a pizza stone you could put your tray on in the oven to even out the heat?

 

Bill

 

How do you do this? Would a cast iron skillet suffice?

[Spy Car]

How do you do this? Would a cast iron skillet suffice?

 

Yes, a cast-iron skillet would be perfect. One tip is to slightly under-cook the chickpeas (by boiling them) then drain, try to let dry, then pan-roast.

 

They roast up pretty quickly in a medium-hot pan, and you do need to keep them moving (so they don't burn). But this method works pretty well.

 

If you can find small garbanzos or the small "green skinned" ones from an Indian market, these work better than the "large-sized" chickpeas.

 

Bill

[Spy Car]

Also salting the boiling water (something I don't usually do when cooking beans) helps to "toughen" them, which in this case is a good thing.

 

Bill

[Mom2legomaniacs]

I used canned ones. Is that not what you used? Yes, I am that dense sometimes.;)

[Snickerdoodle]

I use canned ones. I put olive oil and salt on them and bake them in one layer in a pan at 200C for about an hour. Every 15 min or so I give the pan a good shaking and rotate it 90 degrees.

 

My kids love them.

[Spy Car]

I used canned ones. Is that not what you used? Yes, I am that dense sometimes.;)

 

No you're not dense. I bet canned ones would be really good oven roasted :001_smile:

 

The style I make are usually eaten as a "snack" in middle-eastern cultures, and usually once "cooled". They actually keep quite nicely at room-temperature and are eaten almost like nuts.

 

I have not tried pan-roasting canned garbanzos, but my best guess is they would be too soft to turn out optimally. A tad undercooked is best.

 

Bill