Wasabi Roasted Chickpeas Food

ROASTED WASABI CHICKPEAS APPETIZER

Steps:

• Preheat the oven to 375 degrees F. Add the drained chickpeas to a large bowl. Add the olive oil and mix well to completely coat them in the oil. Turn the chickpeas out onto a large, rimmed baking sheet (set the bowl aside). Place in the oven and bake for 1 hour or until the chickpeas are crisp and browned. Stir every 15 minutes during the cooking time. Remove the pan from the oven and set aside. In the large bowl, combine the wasabi powder, mustard, tahini, cornstarch, sugar, onion powder, garlic powder, cayenne, and salt. Mix well to form a paste. Add the chickpeas and stir to completely coat them in the mixture. Return the chickpeas to the baking sheet and place in the oven for 30 more minutes, stirring every 10 minutes. Remove the pan from the oven and salt the chickpeas lightly. Let cool completely then serve or store in an airtight container at room temperature.

ROASTED CHICKPEAS 3 WAYS

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.

WASABI ROASTED CHICKPEAS

Steps:

• Preheat the oven to 400F.
• Line a baking sheet with parchment paper or a Silpat, and spread the chickpeas onto the sheet in a single layer. Bake for 35 minutes. Remove from the oven, set aside, and reduce the oven temp to 200F.
• When the chickpeas are done baking at 400F, whisk the chickpea liquid with a fork in a large bowl until it becomes foamy. Add chickpeas and toss to coat with the whipped chickpea liquid, then drain off the excess liquid in a colander.
• Stir together wasabi powder, salt, sugar, and cornstarch in a small bowl.
• Transfer the chickpeas back to the large bowl, and toss to coat with the wasabi mixture.
• Spread chickpeas on baking sheet in a single layer, and bake for 20 more minutes.

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.