I was really excited to make these. I thought they’d be a fantastic little healthy snack that I could eat on the go. I eat popcorn all the time, and this is a protein-packed alternative. Alas, these little bites are dry and powdery and no matter how many times you swallow they remain in your mouth. In theory, they could work in a salad, but don’t do that to your salad. What did it do to you?
I got this recipe from The Sprouted Kitchen cookbook, the first food blog I ever followed so it has a spot in my heart. There are a lot of incredible recipes in that cookbook, like this vegan pot de crème or a moroccan stuffed squash I adapted for my first ever blog post. This recipe is not great.
the learning curve
The original recipe lists 40-45 minutes bake time at 400° F, but this is obviously afar too long. I only baked them for 30 minutes and a lot of my chickpeas got so burnt that I tossed a third of them off the bat. They don’t taste bad, but the texture is awful. It’s like if you were forced to eat chewable Tums for hours on end.
I made a couple adjustments that will improve the texture a bit, so if you still want to make this, go for it. You should probably just make hummus instead.
- 3 1/4 C cooked chickpeas (approx. two 15 oz cans)
- 2 T extra virgin olive oil
- 2 t masala curry
- 1 t sugar
- 1 t ginger
- Garlic salt to taste
- Large mixing bowl
- Baking sheet
- Tin foil // silpat
Preheat oven to 400° F. Line your baking sheet. Using a clean towel, rub the chickpeas until they are as dry as possible. Transfer chickpeas to a large bowl
In a small bowl, toss together the spices and salt. Add the olive oil and combine. Add to the chickpeas and toss to coat.
Spread the chickpeas out on a baking sheet. Bake for 20 -25 minutes, stirring every 7 minutes or so. As soon as the chickpeas get a golden, toasted look remove them from the oven.