If the thought of the massive amounts of snack foods you'll be bombarded with this Super Bowl Sunday are already making your belly hurt, then listen up! Living on the Palouse, we have no shortage of chickpeas or ways to prepare them. If you've exhausted your hummus recipe and would like something crunchy to snack on, then these Crispy Chickpeas are for you. Chickpeas, or garbanzo beans, are a legume that are rich in fiber and protein. Our bulk chickpeas all come from Pacific Northwest Farmers Cooperative and are verified by the Non-GMO Project. You can use canned chickpeas, but if you're looking to keep your purchases local, here's how to prepare dried chickpeas:
Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Cover, bring to a boil, and simmer until soft, 1½ hours. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.
To make this recipe you will need:
3 cups prepared chickpeas
2 tablespoons olive oil
2 teaspoons sea salt
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
zest juice from 1/2 lime
2 tablespoons cilantro, minced
Preheat oven to 400°. In a large bowl toss all ingredients except the lime juice and zest. Place coated chickpeas on a baking sheet and roast for 45-50 minutes, stirring occasionally. Remove from oven and sprinkle with lime juice and zest. Let cool before serving. Store in an airtight container.