What’s Cooking: Crispy Chickpeas

cooking classesOur first classes of the year were all about easy and satiating snacks. We made these crunchy chickpeas, which can be easily customized with your favorite spice blend. Let us know what flavor you make!

Our March classes are finally tackling a much requested topic: TACOS! Our Broccoli Head Chefs will be making every part of the taco: tortillas, filling, and salsa. Celery Sous Chefs will be starting with the basics and just making filling and salsa.

Broccoli Head Chefs (9-12 year olds)

$40/child

Taco Time – Tuesday, March 12th, 2019, 4-6pm

Celery Sous Chefs (5-8 year olds)

$20/child

Taco Time – Monday, March 25th, 2019, 4-5pm

Taco Time – Thursday, March 28th, 2019, 4:30-5:30pm

Crispy Chickpeas

Recipe adapted from The Kitchn

  • 2 (15-ounce) cans chickpeas
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 to 4 teaspoons spices or finely chopped herbs, such as chili powder, curry powder, cumin, smoked paprika, rosemary, thyme, etc (see options below)

Ranch Spice:

  • ½ teaspoon dill
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • A few grinds of black pepper

Taco Spice:

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon chili powder

INSTRUCTIONS

  1. Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F.
  2. Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
  3. Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
  4. Toss the chickpeas with olive oil, salt, and your chosen spices. Spread the chickpeas out in an even layer on a rimmed baking sheet. Roast the chickpeas for 20 to 30 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle. For extra crispy chickpeas: turn the oven off when they are done but leave the chickpeas in the oven as it cools.

 

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