Paul I made a batch of roasted garbanzo beans yesterday

C

CathyZ

Well-known member
dried them out between paper towels (the skins popped off so picked them all out) then roasted at 475 for 25 min. with a light coating of olive oil. I found some of them were crispy all the way through but others were crispy on the outside but still kind of soft inside. No matter because they are delicious but I think I might use my hair dryer (don't laugh!) after drying between paper towels to dry them further- or maybe put in my veggie dehydrator for a couple hours before oiling and popping in the oven. I love spicy so I mixed this up and used about a T on the garbanzos after roasting:

1 T Chipotle powder, 1 T garlic powder, 1-1/2 tsp smoked paprika, 1-1/2 tsp salt, 1 T Cumin.

I will certainly try again soon- love the nutty crunch. Thanks for posting this great idea.

 
Great idea re: drying them prior to roasting. I made a batch a few years ago w/ indian spices.

Huge hit; but when I tried to replicate them, they never tasted quite right. I bet drying prior to roasting would help.
Thanks!

 
awesome. I like the hair dryer idea

drying first is definitely key to get the crispy. I'm always in a hurry but lower temp, longer might be better for thorough.

 
Oh...when you get them the way you like it, dust with Ras el Hanout spice

Totally, totally addictive.

I've usually purchased this spice pre-made, but the last batch I bought at World Market was WAY too spicy. Think I might try this version next.

From Epicurious:

INGREDIENTS
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
PREPARATION
In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

https://www.epicurious.com/recipes/food/views/ras-el-hanout-101070

 
We do this too BUT - dangerous

You can cover them but they won't be as crispy if you cover. If you don't they will pop and get hot oil on you. getting them as dry as possible will minimize the hot oil popping but it still happens. If you do the fry method be very careful and don't turn the heat up too high.

 
Made another batch. This time got the results I wanted

Used my dehydrator for a couple hours then finished the drying with my hair dryer. It worked pretty well. Instead of using paper towels to start with I used a clean dish towel. Pretty dry! Then, olive oil and I sprinkled on some kosher salt. Into the oven they went. I checked after 25 minutes, decided to leave them in another 15. Brown, crunchy throughout, nutty, delicious. Success!

 
I will try it

I have a dehydrator but not a hair dryer. But for that much work I will need to make a mega batch.

 
As I'm sure most of you know, I love the "AUTHENTIC!" recipes coming out of Betty Crockerstan...

The fridge. We've all had a laugh over it, and we continue because of the daily recipe. Today's recipe was "Kicked up a notch Syrian Hummus."

OK. I've lived in NYC and have eaten at Syrian restaurants and have visited the middle east where I've had hummus (and took Arabic where I learned how to pronounce it correctly.).

The ingredients: 1 can garbanzos. FAIL!!!!!!!!!! Not authentic!!!!

The hummus was kicked up a notch because they used 5 cloves of garlic. But then, they roasted them into sweet oblivion, so I'm not sure how it was kicked up a notch, unless it was the can you kick to the curb when you're done.

One of the most amazing things about real Mideastern food is soaking those garbanzos and grinding them raw to start your recipe. Evelyn the Goddess of Athens, is very explicit about this in her Falafel recipe. If all you have is a can, find something else to make. It truly is a game changer.

 
You must log in or register to reply here.
Back
Top