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 olive oil
1 tsp curry powder
½ tsp salt
- Preheat oven to 425°F.
- Toss chickpeas with oil, curry powder, 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.
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