topic Re: CHICKPEA CROUTONS in Recipes

CHICKPEA CROUTONS

DiAnne — Thu, 19 Jan 2017 19:33:57 GMT

This was part of the recipe I posted for Moroccan Chicken & Vegetable Soup. I was a little leery of these but made them and in the soup they are delicious.

1-1/2 cups cooked chickpeas
1-1/2 T coconut oil
pinch salt
1/4 t ground cumin
1/8 t ground cinnamon
pinch of ground ginger

Preheat oven to 400 degrees. Place chickpeas on a parchment lined baking sheet. Remove any loose skins. Roast for 20 minutes.

Add the coconut oil and salt. Toss and return to oven for 15-20 minutes more until golden brown.

Turn oven off. Toss chickpeas with cumin, cinnamon and ginger. Return to oven with door closed and heat off for 1 hour or until crunchy. Set aside to cool.

Re: CHICKPEA CROUTONS

mustang66lady — Fri, 20 Jan 2017 03:45:40 GMT

@DiAnne

Thanks for the recipe! Do you think this would work with canned chickpeas? And do you think they would be good in a salad?

Re: CHICKPEA CROUTONS

DiAnne — Fri, 20 Jan 2017 04:29:25 GMT

@mustang66lady

I am sure they would because in the original recipe it said "1-1/2 cups cooked chickpeas or one 15 oz can, drained, rinsed and patted dry". I cooked them because I don't care for canned ones - they have a tinny taste to me. Mine came out very hard but put in soup they were good. May be the canned ones will come out crunchy and not so hard for a salad. It is certainly worth a try.

Re: CHICKPEA CROUTONS

Poodlepet2 — Fri, 20 Jan 2017 13:21:01 GMT

Mustang, I have made these many times using canned: they make an excellent snack. I do rinse them really well because the canned variety has a lot of starch. Pat dry really well, and away you go....

Poodlepet2

Re: CHICKPEA CROUTONS

mustang66lady — Sat, 21 Jan 2017 03:30:24 GMT

@Poodlepet2

@DiAnne

Thanks for your input. I have a couple of cans of chickpeas on the shelf and if time allows, will try it this weekend! Hope you both have a peaceful weekend!

Re: CHICKPEA CROUTONS

yellowbird — Thu, 26 Jan 2017 19:38:03 GMT

I make this type of snack too. In a bowl, I mix a small amout of olive oil with a Penzey's spice blend, usually Arizona Dreaming or one of their Indian blends. I toss in a can of drained garbanzos. Spread them out on a baking sheet and bake at 400 degrees for 25 minutes. Great as is for snacking or toss in with a salad.

Re: CHICKPEA CROUTONS

Poodlepet2 — Fri, 27 Jan 2017 12:47:12 GMT

Yellowbird, at the ripe old age of 56, I'm just now beginning to use more spices-especially a little heat. Can you tell me about the predominant spices in the Penzy that you use? Is it hot?

Thanks,

Poodlepet2