In my youth I participated in Canada World Youth in a exchange to Nepal, which remains one of the most formative experiences of my life (even after all these decades). I remember very fondly the parched pulses and grains my host family would make for tiffin (snacktime?). This recipe I think is how to make it with chickpeas.
1 - Very good! I put them in for 37 minutes at 430F (don't ask, I just make weird decisions like this sometimes) and I think they may be too dried out and hard. Some are pretty dark.
2 - I cooked chickpeas in the slow cooker to get them really nice and soft before roasting. The texture is very different, much softer so that I don't worry I'm going to crack a tooth! and I still have to figure out how to prevent some of them from over roasting.
2 cups cooked chickpeas (or one 15oz can), drained, rinsed, patted dry
1 Tbsp peanut or olive oil
½ tsp salt
1 tsp curry powder
- Preheat oven to 425°F.
- Toss chickpeas with oil and salt on a rimmed baking sheet until coated.
- Spread in an even layer and bake until crisp and golden brown, 35-40 minutes, mixing every 10 minutes.
- Once out of the oven, toss in a bowl with the curry powder and let cool.
AIR FRYER INSTRUCTIONS
- Preheat the air fryer to 400F.
- Spread in the fryer rack, evenly spread out.
- Bake for 18 minutes, stirring at halfway point.
- When the time has completely elapsed, take one out of the fryer, let it cool about 45 seconds before tasting to make sure the centre is crisped and not soft. If middle still soft, put back in for 3 minutes to bake and then test again.
- Season with the curry powder immediately coming out of the fryer.
- Let cool and enjoy.
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