21 January 2014


Hummus or whole, raw or cooked – I'm a fan of the chickpea. And when roasted until crunchy + dashed with sea salt and lemon juice, I'm more or less OBSESSED. I first put this recipe together for the Gordy's Pickle Jar blog; the addition of pickle brine adds a depth of flaaaaav that's just about unreal (I hesitate to use the word VELVET-y, but, well). If you don't have Gordy's on hand you can skip the brining sitch and just toss with olive oil, sea salt, and crushed red pepper flakes (to taste) before putting in the oven – the outcome will still be awesome/crispy/snackable as all get out. Recipe after the jump!

Crispy Chickpeas

1 15 oz. can organic chickpeas, drained + rinsed
the brine from one jar of Gordy's Sweet Chips, plus the jar + lid
olive oil, sea salt, crushed red pepper flakes, and fresh lemon juice, to taste

1. Leave the brine and spices in a pickles-empty jar of Gordy's Sweet Chips. Fill to the top with chickpeas, seal, and shake well. Marinate in the fridge for at least 8 hours, flipping about halfway through.

2. Pre-heat the oven to 375, and drain the brine from the chickpeas. Transfer to a baking dish or baking sheet (as long as the chickpeas aren't on top of each other you're in good shape), drizzle with olive oil + a pinch of sea salt and crushed red pepper flakes, then roast until browned, about 45 minutes. PS - that pan shot up there is of chickpeas-in-progress – you want to push past golden and into mottled golden-brown.

3. Sprinkle generously with lemon juice and sea salt, and serve immediately.


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Blogger emily said...

OMG I am on the Megabus right now and STARVING and so wish I had some of these to snack on!!!! Maybe you should work out a partnership with them where you provide Crispy Chickpeas to hungry passengers?!?

12:39 PM  

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