Sweet Wasabi Roasted Chickpeas & Spicy Chili & Cumin Roasted Chickpeas!

So roasted chickpeas are one of my favorite go to snacks when I’m craving one.  The prep is fast and easy, the only hard thing is waiting an hour for them to be done.

The best part about this recipe? It’s fairly guilt free, you’re basically just eating chickpeas! (Unless you’re like me and can’t control yourself and eat half a batch at once….)

I’ve blogged this recipe before, but have since refined my method for maximum flavor and texture.

What I learned from previous batches:  If you don’t make a paste, you must season first, or your seasoning won’t stick to your hard chickpeas.  If you season first, some spices will go bitter from being cooked too long (notably curry). On top of all that, you will need to use more spices to get a rich flavor, or you’ll be left with seasoned semi flavorless chickpeas.

Ingredients (for both flavor types)

  • 2 cans of chickpeas (each can will have a different flavor)
  • 2 T of Brown Rice Flour (corn starch will work if you do not have this)
  • 1 T Wasabi Powder
  • 1 t Mustard Powder
  • Dash of cayenne
  • 1/2 T Chili Powder
  • 1/2 T Cumin
  • Stevia, either raw or extract
  • 1 – 2 T Apple Cider Vinegar
  • 1 t Garlic Powder
  • 1 t Onion Powder
  • EVOO
  • Salt
  • Water to thin

Directions

  1. Preheat your oven to 375F. Drain your chickpeas and place in a large bowl.  Toss with EVOO and a bit of salt (a pinch or few should do).
  2. Place them on a baking sheet on parchment paper.
  3. Bake for 45 – 1 hr, stirring every 15 mins or so.  (Keep an eye on them past 45 mins to ensure they’re not burning). Once they’re pretty hard, they’re ready to be removed.
  4. In a bowl, Add 1 T Rice Flour, 1 T Wasabi, Dash of Cayenne, 1 t of Mustard Powder, about 1/2 T of stevia, and our 1 t of Garlic and Onion powder.  (Mine weren’t very spicy, so if you want sweet and spicy add more mustard and cayenne) Now add about 1 T Vinegar and beginning mixing.  Add water as needed to thin the paste.  You want the paste thin enough to coat the chickpeas without being so thin, it wont stick.  It’ll be a gooey texture. Carefully add half of your cooked batch of chickpeas into the mixture, coat, and return to pan.
  5. For the second half of chickpeas, Mix 1 T Rice Powder, .5 T Cumin, .5 T Chili, apple cider vinegar to taste (about 1 T) and water, using the same process as before.  Coat the rest of the chickpeas and return to pan.
  6. Finish off your chickpeas in the oven for about 5 minutes.  Then remove and let cool. They will have an absolutely delicious shell of flavor around them.

If you want to ditch the sugar, go for it! Im sure they’d still be tasty, if you do so, I’d lean more spicy.  But something about wasabi + sweetness is incredible delectable.

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