Alton Brown's Crunchy Chickpeas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 112.7
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 613.3 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 11.2 g
- Protein: 8.8 g
View full nutritional breakdown of Alton Brown's Crunchy Chickpeas calories by ingredient
Introduction
Crunchy chickpeas from Alton Brown's blog. Crunchy chickpeas from Alton Brown's blog.Number of Servings: 10
Ingredients
-
1 pound dried chickpeas (aka garbanzo beans)
1 1/4 cup red wine vinegar
1 1/2 teaspoons plus 2 teaspoons kosher salt
Water
1 teaspoon Dijon mustard
2 tablespoons olive oil
Tips
Soak the chickpeas for longer than overnight! I started mine before going to bed & then cooked them after I'd come home from work the next evening, and that gave them time to fully hydrate.
Directions
1.Put the chickpeas in a medium bowl and add 1 cup red wine vinegar, 1 1/2 teaspoons kosher salt and enough cold water to cover by 1 inches. Soak overnight.
2.Heat the oven to 400 degrees F.
3.Drain the chickpeas, return them to the bowl and set aside.
4.Put 1/4 cup of the vinegar and the mustard in a small lidded container and shake vigorously to combine. Add the oil and shake to combine.
5.Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and sprinkle with 2 teaspoons kosher salt and roast for 60 to 65 minutes, tossing every 15 minutes, or until the chickpeas are deep golden brown and crunchy. Remove from the oven, return to the mixing bowl.
6.Taste and salt if desired.
7.Transfer back to the sheet pan and spread out to cool completely before serving.
Serving Size: Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user LADYPIXEL.
2.Heat the oven to 400 degrees F.
3.Drain the chickpeas, return them to the bowl and set aside.
4.Put 1/4 cup of the vinegar and the mustard in a small lidded container and shake vigorously to combine. Add the oil and shake to combine.
5.Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and sprinkle with 2 teaspoons kosher salt and roast for 60 to 65 minutes, tossing every 15 minutes, or until the chickpeas are deep golden brown and crunchy. Remove from the oven, return to the mixing bowl.
6.Taste and salt if desired.
7.Transfer back to the sheet pan and spread out to cool completely before serving.
Serving Size: Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user LADYPIXEL.