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Make: 2-3 servings
430g canned chickpeas/ garbanzo beans (equivalent to 1 can)
¼-⅔ tsp sea salt (note 3)
2 tsp extra light olive oil
any spice mix of your choice
This is my own spice mix:
¼ tsp paprika
⅛ tsp ground garlic
⅛ tsp ground cumin
⅛ tsp ground cinnamon
⅛ tsp black pepper
- Preheat oven to 200°C.
- Drain the chickpeas from the can.
- Wash and rinse the chickpeas several times until the water is not foamy and cloudy. Rub off and discard the skins at the same time. (note 4)
- Then drain the chickpeas once again to remove any excess water.
- Line a baking sheet with kitchen towel. Spread the chickpeas over it. Then gently press and roll the kitchen towel to absorb the water. Make sure the beans are completely dry. Discard the kitchen towel.
- Transfer the beans to a mixing bowl. Combine all the seasonings (except olive oil) in a small bowl and pour over the beans. Drizzle olive oil over them.
- Use your hands or spatula to coat the beans evenly.
- Place the chickpeas on a baking sheet in a single layer.
- Bake for 30-40 minutes until golden brown and crunchy. Tossing, shaking, stirring every 10 minutes, then reduce to every 5 minutes after baking for 30 minutes. Watch them closely to ensure the beans are not burned.
- Remove them from the oven and cool down completely before storing in an air-tight container.
- Dried chickpeas can be found in Indian grocery store or organic section/ dried goods at the supermarket. Canned chickpeas are more widely available in supermarket.
- You may not need to add too much salt as the canned beans are slightly salted.
- For dried chickpeas: wash and rinse the chickpeas. Put water in a pot (enough to cover the beans), cover with lid and bring to a boil. Add salt and chickpeas. Turn down the heat and simmer for 30 minutes or until the beans are cooked. Drain well. Then continue with step (5)-(10). (P/S: It is not so easy to rub off the skins as compared to the canned version. So, just leave it.).
- There are 2 ways I used to remove skins from canned chickpeas:
a) one by one: take one bean, use your finger tip to rub it lightly. This will loosen the skin. It takes longer (about 15 minutes for 1 can of beans) but guarantee 100% removal of the skins; or
b) batch by batch: during washing, prepare a deep pot/ bowl with enough water to completely submerge the beans. Put your hands into the water and rub lightly handfuls of the chickpeas in between your palms to loosen the skins from the beans. Do not apply any pressure during rubbing as it will mash the chickpeas. Strain off the skins with a slotted spoon. Repeat until you don’t feel any skins peeling away from the beans between your hands. Divide the chickpeas into 2-3 batches to speed up the process. This method is faster but doesn’t guarantee 100% removal of the skins.
- Best to be consumed within 3-4 days.