Serves: 4
Cook Chickpeas
1 cup chickpeas
Overnight soak chickpeas in water
1 tsp salt
5 cups water
Drain and wash the chickpeas, add salt, water and chickpea to a large pot allow the water to boil, reduce the heat to low and cook for 45 minutes.
Yields: 2 and 3/4 cups cooked chickpeas
Crispy Baked Chickpeas
2 and 3/4 cups cooked chickpeas, very well drained, throughly dried
1 tbsp coconut oil
1/2 tsp salt
Preheat oven to 350 degrees F and set out a bare baking pan.
Drain the chickpeas well and spread the chickpeas on a clean absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas - which can help for extra crispiness (the skinless chickpeas were really crispy and we loved them - so if you take some time to remove the skins, you will get amazing crispy chickpeas) - or simply remove the skins that come off.
Transfer the chickpeas to a mixing bowl, add oil and salt, mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crispiness process, so wait to add until after baking.
Bake for a total of 50 minutes or until golden brown and dry / crispy to the touch. Turn the pan around and shake the chickpeas around at the halfway point for even cooking.
1 tsp curry powder / shawarma spice blend / chili powder
Remove from the oven and toss with seasonings while still warm. Then let cool 5 to 10 minutes - they will continue crisping as they cool.
Serve as is or atop bowls or salads!
Yields: 2 cups crispy chickpeas
Taste Note: Tastes AWESOME
Source: minimalistbaker
To Store
Place in a jar and DO NOT tightly cover. Instead crack lid so they can breathe a bit. This helps them stay crispy longer. These are best in the first day, but they will last for 4 to 5 days at room temperature.
Fennel
2 small fennel bulbs - fronts and stems removed, thinly sliced (8.48 oz chopped) - use 2 large
1 tsp curry powder
1 tbsp coconut oil, melted
1/4 tsp salt
Preheat the oven to 375 degrees F and arrange fennel on a large baking pan. Sprinkle with curry powder, coconut oil, salt and toss to combine. Spread in an even layer. Roast fennel for about 20 minutes or until tender, golden brown and slightly crispy on the edges. Set aside.
Dressing
1/4 cup tahini
1 and 1/2 tbsp lemon juice
1 and 1/2 tsp apple cider vinegar
1 tbsp freshly minced rosemary
1 tsp garlic, grated
1 and 1/2 tbsp coconut aminos
7 tbsp water to thin
1/8 tsp salt
Prepare dressing by adding all the ingredients (start with just 5 tbsp) and whisk until combined. Add more water as needed until creamy and pourable.
Salad
2 cups salad greens per serving
1 red bell pepper, seams and stems removed, thinly sliced (1/4 bell pepper per serving)
crispy chickpeas made from 1 cup dry chickpeas (1/2 cup crispy chickpeas per serving)
To Serve
Arrange greens of your choice on a serving bowl and top with red bell pepper, roasted fennel, chickpeas
Taste Note: Tastes AMAZING, AWESOME.
Source: minimalistbaker
Cook Chickpeas
1 cup chickpeas
Overnight soak chickpeas in water
1 tsp salt
5 cups water
Drain and wash the chickpeas, add salt, water and chickpea to a large pot allow the water to boil, reduce the heat to low and cook for 45 minutes.
Yields: 2 and 3/4 cups cooked chickpeas
Crispy Baked Chickpeas
1 tbsp coconut oil
1/2 tsp salt
Preheat oven to 350 degrees F and set out a bare baking pan.
Drain the chickpeas well and spread the chickpeas on a clean absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas - which can help for extra crispiness (the skinless chickpeas were really crispy and we loved them - so if you take some time to remove the skins, you will get amazing crispy chickpeas) - or simply remove the skins that come off.
Transfer the chickpeas to a mixing bowl, add oil and salt, mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crispiness process, so wait to add until after baking.
Bake for a total of 50 minutes or until golden brown and dry / crispy to the touch. Turn the pan around and shake the chickpeas around at the halfway point for even cooking.
1 tsp curry powder / shawarma spice blend / chili powder
Serve as is or atop bowls or salads!
Yields: 2 cups crispy chickpeas
Taste Note: Tastes AWESOME
Source: minimalistbaker
To Store
Place in a jar and DO NOT tightly cover. Instead crack lid so they can breathe a bit. This helps them stay crispy longer. These are best in the first day, but they will last for 4 to 5 days at room temperature.
Fennel
2 small fennel bulbs - fronts and stems removed, thinly sliced (8.48 oz chopped) - use 2 large
1 tsp curry powder
1 tbsp coconut oil, melted
1/4 tsp salt
Preheat the oven to 375 degrees F and arrange fennel on a large baking pan. Sprinkle with curry powder, coconut oil, salt and toss to combine. Spread in an even layer. Roast fennel for about 20 minutes or until tender, golden brown and slightly crispy on the edges. Set aside.
Dressing
1/4 cup tahini
1 and 1/2 tbsp lemon juice
1 and 1/2 tsp apple cider vinegar
1 tbsp freshly minced rosemary
1 tsp garlic, grated
1 and 1/2 tbsp coconut aminos
7 tbsp water to thin
1/8 tsp salt
Prepare dressing by adding all the ingredients (start with just 5 tbsp) and whisk until combined. Add more water as needed until creamy and pourable.
Salad
2 cups salad greens per serving
1 red bell pepper, seams and stems removed, thinly sliced (1/4 bell pepper per serving)
crispy chickpeas made from 1 cup dry chickpeas (1/2 cup crispy chickpeas per serving)
Arrange greens of your choice on a serving bowl and top with red bell pepper, roasted fennel, chickpeas
Taste Note: Tastes AMAZING, AWESOME.
Source: minimalistbaker
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