CHICKPEAS VS GARBANZO BEANS RECIPES

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CRISPY CHICKPEAS RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK



Crispy Chickpeas Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 4

Vegetable oil cooking spray
2 15-ounce cans chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
1 to 2 teaspoons smoked sea salt

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
  • Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
  • Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.

Nutrition Facts : Calories 184 calorie, FatContent 6 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 513 milligrams, CarbohydrateContent 25 grams, FiberContent 5.5 grams, ProteinContent 8 grams, SugarContent 1 grams

ROASTED CHICKPEAS 3 WAYS RECIPE | FOOD NETWORK KITCHE…



Roasted Chickpeas 3 Ways Recipe | Food Network Kitche… image

These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.

Provided by Food Network Kitchen

Categories     appetizer

Total Time 2 hours 0 minutes

Cook Time 15 minutes

Yield 3 cups (six 1/2-cup servings)

Number Of Ingredients 14

Three 15-ounce cans chickpeas
3 tablespoons vegetable oil
3/4 teaspoon chili powder
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
Kosher salt
2 teaspoons distilled vinegar
Zest of 1 lime
Kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
Kosher salt

Steps:

  • For the chickpeas: Preheat the oven to 400 degrees F.
  • Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
  • Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
  • Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
  • For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
  • For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
  • When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
  • Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.

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