CHICKPEA POPPERS
Found this in our local newspaper, the Orlando Sentinel July 25, 2012 - they ran a special section on Vegan Indian cooking. In "Vegan Indian Cooking" by Anupy Singla, she recommends cooking a large batch of chickpeans in a slow cooker, using one-half for this recipe and freezing the remainder for later use. If you do not want to make your own masala, experiment with commercial masala spice blends. Serve as a snack, in salads instead of croutons or in soups. Posted for ZWT8.
Provided by kitty.rock
Categories < 60 Mins
Time 45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees F. Drain the chickpeas in a large colander to get rid of as much moisture as possible, 15 minutes. If using canned, rinse first then drain.
- Mix together all the ingredients in a large bowl, coating the chickpeas well.
- Arrange the seasoned chickpeas in a single layer on a foil-lined baking sheet.
- Bake 15 minutes. Remove the tray from the oven; mix gently so the chickpeas cook evenly. Return to oven and bake 15 minutes more.
- Cool 15 minutes. Sprinkle with the additional red chili powder if you like.
- TO PREPARE YOUR OWN COOKED CHICKPEAS:
- Singla says soaking the chickpeas first isn't necessary. They will cook up just as soft as if they were presoaked. Don't have a slow cooker? Use a heavy pot, such as a Dutch oven, reduce the amount of water by 1/2 to 1 cup, use a very low flame and keep a careful eye that the chickpeas don't burn.
- Pick over and rinse 3 cups (about 18 ounces) whole, dried chickpeas.
- Place in a 3 1/2-quart capacity slow cooker with 5 cups water.
- Cook on high 4 hours.
- Rinse the beans with cold water to stop the cooking process; drain excess liquid.
- Store in the refrigerator up to 1 week or the freezer up to 3 months. Makes 7 cups.
Nutrition Facts : Calories 173.6, Fat 4.8, SaturatedFat 0.6, Sodium 945.8, Carbohydrate 27.3, Fiber 5.4, Protein 6
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