Roasted chickpeas: 5 great recipes for every taste!

Roasted chickpeas is almost similar to popcorn, not only preparing from corn. You can do it both sweet and salty. Roasted chickpeas turns out very crispy, with a pleasant nutty flavor.

Chickpea has many names: garbanzo beans, Bengal gram, etc. puternic a Distinctive nutty flavour has made it one of the most popular legumes in Central Asia. In Turkey, chickpea is used for preparing rice pilaf, stuffed cabbage and meatballs, serve a dessert under a layer of powdered sugar or as a side dish with vegetables (goes well with tomatoes and green beans) to meat and poultry.

Roasted chickpeas are easy to prepare, it gives a variety of taste depending on what seasonings you decide to use salt or add a spoonful of fine sugar. Besides, this nut is a healthy alternative to chips and crackers.





Roast the chickpeas in the pan

• 200 g chickpeas (Turkish peas)
• 1 tsp paprika
• 1 S. L. sea salt
• ½ Liter cold water
• half a Cup of olive oil

1. Soak the chickpeas in cold water overnight.

2. Test the chickpeas by heart: if it breaks easily, then you can start frying. Don't forget to drain the water.

3. In a small pan with double bottom, pour olive oil (you can use sunflower odorless), heat and add the soaked chickpeas. Fry a few minutes until light brown colour while chickpea will not float in oil.

4. Spread the chickpeas with a slotted spoon to a plate covered with napkins to soak up excess oil, liberally sprinkle with fine sea salt and paprika. Oiled wipes to clean, place roasted chickpeas in a clean, dry bowl for snacks.

Some Housewives claim that chickpea does not explode at high temperatures, unlike ordinary peas. Where they got this info is unknown, because personally my chickpeas began to explode in a few minutes, as soon as acquired a Golden hue. By the way, the first pea "explosions" in your kitchen signal about the readiness of the chickpeas. So don't try to fry nut as these nuts fried, baked Boca you not to.

Roast chickpeas in the oven

• chickpeas 250 g
• salt
• a blend of exotic spices "punch Purna" 1 tsp (fennel, cumin, onion seeds kalonji, fenugreek seeds, mustard)
• olive oil 2 tbsp

The chickpeas to soak in plenty of water overnight (12 h), the next day, drain the water, rinse the chickpeas, cover with fresh water( I poured boiling water) and cook.

To prevent the process gas is recommended, after 30 minutes boiling, drain the water, rinse the chickpeas, cover with fresh water and cook until tender. I cooked 1.5 hours.

Ready chickpeas drain in a sieve to dry out.

Grind the mixture of exotic spices. I added a few grains of red pepper.
Baking tray lay with foil ( shiny side up), put the chickpeas, salt, sprinkle with spices, add the olive oil and stir. Spread chickpeas in a single layer and put in heated to 200* oven for 30 min.

A few times to mix in the baking process.

Chickpeas turns out crispy on the outside with a salty-peppery crust.

Fried chickpeas in crispy sweet cinnamon

• chickpeas
• cinnamon
• powdered sugar

Chickpeas washed and soaked in clean cold water for 10-15 hours, changing 1-2 times the water. After that the chickpeas cook until tender, but not to prevent it cooking. When chickpeas are ready, drain the water and peas a little dry.
In order to cook a sweet version of this snack, the chickpeas should be liberally sprinkled with cinnamon. For a spicy option, sprinkle with curry powder, paprika or any other spices.

Place peas in a single layer to the form, put in a preheated 190 degree oven and bake for about 40 min. If warm air in the oven is distributed evenly, the chickpeas several times to mix to peas ready at the same time.

The result of cooking the peas should be empty inside and crisp. After that, if you want a sweet option, you can sprinkle with powdered sugar.
Store the prepared chickpeas in a Bank, but to put in a bowl the peas have already cooled down.

Crispy roasted chickpeas with honey

400g chickpeas ½ teaspoon cinnamon 2 teaspoons olive oil ¼ tea Cup of honey Pinch of salt Preheat the oven to 180 ° C and prepare the form zastelil it with aluminum foil. Next, rinse the chickpeas, then allow to drain water. Then put the chickpeas in a bowl, add cinnamon, olive oil, and honey, and stir so that the spices completely cover the chickpeas.

Then put neatly in a single layer of chickpeas into the prepared pan and put into preheated oven.

Bake for 45-60 minutes, stirring every 15 minutes. Ready chickpeas sprinkled with salt as soon as you remove from the oven until the peas are hot. Give all the peas to cool, then transfer to a bowl.

Fried chick peas in soy sauce

Large Turkish chickpeas has a light nutty flavor that is enhanced by frying, and a pinch of hot chili pepper and a salty-sweet glaze make the appetizer very spicy.

• 50 g chickpeas
• 2 tbsp soy sauce
• 1 tsp sugar
• a pinch of ground chili pepper
• vegetable oil for frying

Pour the chickpeas with plenty of cold water and leave for 12 hours. Drain, spread the chickpeas on a paper towel and blot well.

In skillet, heat small amount of oil and sauté the peas for 5 minutes. It needs a bit to turn white.

In a bowl mix soy sauce and sugar, stir until it is completely dissolved.

Chickpeas sprinkled with chili pepper (amount depends on desired spice snacks, light spiciness perfectly complements the salty-sweet frosting), pour sweet soy sauce into the pan and to glaze the nuts on medium heat until excess liquid is mytopics and soy glaze will coat the chickpeas evenly with the crust.

Before serving, glazed roasted chickpeas need a good cooling. In the form of heat it is quite soft, and when cool, will not crack worse than these nuts. published

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: www.eat-me.ru/20130710/zharenyj-nut.htm