garbanzomazing

I found this recipe on the source of all that is crafty and delicious.  Pinterest.

I love chickpeas in all varieties.  I could eat hummus with a spoon and I have been known to even just eat them plain from the can.  They are truly wonderful.

This recipe is for spicy crunchy chickpeas and it is amazing!

I like to cook dry beans because it makes me feel fancy.  I could pretend and say something like, "That way I know exactly what I'm putting in the beans" or something.  But I'll just be honest.  Cooking the beans from scratch makes me feel like I'm Alton Brown or something.  You can buy these from a can and I doubt anyone would notice the difference.

If you are a wannabe chef and would like to cook the beans yourself, here is what you do:

You can soak the beans overnight in cold water but I am a procrastinator and am too forgetful to fill a pot with water before I go to bed.  I opt for the quick soak method.  Rinse the beans and cover them with water in a large stockpot.  Bring the water to a rolling boil for a full two minutes.  Turn off the heat, cover the pot, and let the beans sit for an hour.

Once the beans have soaked, rinse them and refill the pot with warm water.  At this point, you can season the cooking liquid if you are planning on eating the beans alone.

(As in you want to eat the beans on their own not like sequestered all by yourself eating a bowl of beans.  But if you prefer eating beans in solitude, that is fine too.)

Make the water taste as salty as the ocean.  Bring the water to a gentle simmer (about medium heat depending on your burner) and cook until they are soft.  I start checking the beans after 45 minutes or so.  The only sure way of knowing they are done is by fishing out a ceci and eating it.

When the beans have been cooked (or rinsed after being dumped from a can), dry them completely and layer them in a single layer on a cookie sheet.  Drizzle over a nice amount of olive oil and your seasoning of choice.  I used Creole seasoning and a lot of it because I like things SPICY!

Bake the chickpeas at a screaming hot temperature (around 425) for about 30 to 45 minutes or until they are crunchy and delicious.  Again, I start checking around 15 minutes or so and the only way to know is by tasting.

Enjoy! :)