I’m trying a new thing here people. I usually have some chips or cheese poofs, or other salty greasy snack. I LOVE salty greasy snacks. I want to branch out though, and try something different. Here is my recipe or process, whatever you want to call it, for roasted tasty chick peas.
- 1/2 bag of chick peas
- about 8 cups of hot water
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger (I don’t think this really added much, maybe fresh ginger next time)
- olive oil
I soaked the chick peas in water for about 8 hours and then drained them. Then I put the little buggers in a large pan that has a lid, poured in the hot water (heated in our electric kettle), and added the cinnamon and ginger.
The heat started at high (gas stove) to bring it to a lovely little boil and then slide that burner down to about medium so it was bubbling, not heavy duty boiling. I put the lid on kind of crooked so it wouldn’t boil up and over. The timer was set to an hour and I walked away. Just walked away. Ok, I can’t just leave something cooking!! After about 20 minutes I had to go look, stir, and look some more. It smelled amazing with the cinnamon in there, so my hopes were high.
After another few minutes the water was going down so I put the kettle on (electric kettle to boil water) and added another couple cups.
After an hour I tried one chick pea. Remember this, I have NEVER in my life eaten a chick pea, to my knowledge. I have no idea what they taste like, what mine will taste like, what the texture is supposed to be, how done they should be…so how was it? Tasty beyond my wildest expectations..no kidding. I love those wretched corn nuts you get in a little bag at bars and in convenience stores. I also love popcorn.
The chick peas have a hint of both of those flavors, plus the tiniest faintest taste of cinnamon. I don’t think the ginger did anything, so I’ll try it without next time, or add a piece of fresh ginger to the pot.
I’m going to add these to my salad tonight and tomorrow. I made enough to last a couple days, but next time I might make enough for a week to avoid the extra soaking and boiling time.
Toasty Roasted Chick Peas
What I did next was out of pure unadulterated curiosity. I have read a lot of recipes for roasted or toasted chick peas. So, I turned on the oven to 400, drizzled some olive oil over half the chick peas on a cookie sheet and added a few grains of salt plus one little pinch more of cinnamon.
They baked for about 15 minutes and I’m telling you, they are in a bowl right now next to me (at work) as I type this and are amazing.
All of this enthusiasm might be due to the newness of it all. I’m prone to that kind of reaction to new stuff. The thing is, I thought I would hate these chick pea things. I thought they would be boring and mealy and too ‘natural’. I was totally wrong. I look forward to trying more beans, lugumes, and more in the weeks to come.
So, can chick peas satisfy? Yes, most definitely. I have no desire for Cheetos or a candy bar, or any of my other favorites that call to me at this time of night (at work), that has to mean something.