Redseachickpeas Recipes

Steps:

• For the chickpeas: Preheat the oven to 400 degrees F.
• Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
• Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
• Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
• For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
• When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
• Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.

Steps:

• Preheat oven to 350 degrees.
• Lightly coat a rimmed cookie sheet with the Pam.
• Spread chickpeas on baking sheet.
• Mix the seasonings and sprinkle it on the chickpeas, toss to coat.
• Roast on the bottom rack of the oven, shaking pan every 15 minutes or so, until brown and crunchy, about 45 to 50 minutes.
• Store in a tight lidded container.

Steps:

• Preheat the oven to 400*F.
• In a small bowl, toss the beans, spices, salt, and oil so the beans get nice and coated. Spread them out onto a baking pan.
• Bake for 30-40 minutes, until the chickpeas start to turn just a little bit golden brown.
• Let them cool until you can comfortable handle them before you munch! You can also store them in an airtight container in the fridge, and they will keep for a couple of days as a snack.

Steps:

• Drain chickpeas and rinse under cold running water.
• Peel, core and roughly chop apples.
• Mix apples in a bowl with apple juice and raisins; leave to marinate a while.
• In a large non stick skillet, heat butter and fry diced bacon until crisp.
• Add diced onion and continue frying 8 to 10 minutes.
• Add chickpeas and fry until heated through (about 10 minutes).
• Season to taste and serve with apple salad.

Steps:

• 1. Heat oil in a large skillet over medium high heat. Add chickpeas to the skillet and cook until golden brown and crispy, stirring occasionally, for about 15-20 minutes.
• 2. Using a slotted spoon, transfer chickpeas to a paper towel lined plate. Let drain slightly, then transfer to a medium bowl.
• 3. Sprinkle rosemary and salt over chickpeas and toss to coat. Serve warm.

Steps:

• Preheat oven to 350 degrees.
• Rinse and drain chickpeas.
• Lightly coat baking sheet with nonstick spray.
• Spread chickpeas on baking sheet and sprinkle with garlic powder, salt and pepper.
• Toss to coat.
• Bake on bottom rack of oven, shaking pan every 15 minutes. Bake 45 to 50 minutes, until browned and crunchy. Cool completely before serving.