For a while now, I’ve been intrigued by these toasted chickpeas recipes I’ve seen Giada, Rachael and Martha make in their TV shows. I’ve never been too much of a fan of beans, but for some reason I was always intrigued to know how this tasted. Giada and Rachael described them as popcorn. Some were baked and some recipes are fried. I decided to go the healthier route and make it baked in the oven.
TOASTED CHICKPEAS AND PISTACHIOS
1 10 oz can garbanzo beans, drained and rinsed 1 tablespoon olive oil, plus 3 tablespoons 1/2 cup shelled pistachios 1 tbs brown sugar 2 tbs butter 1 tablespoon chopped fresh rosemary leaves 1 tsp Kosher salt ½ tsp Pepper 1/2 cup peeled almonds (optional)
- Preheat the oven to 400 degrees F.
- Place the garbanzo beans on a parchment-lined baking sheet. Toss with 1 tablespoon of olive oil and spread the beans in a single layer. Sprinkle with the salt and pepper. Place in the oven and bake until golden, about 30 – 40 minutes.
- Remove the beans from the oven. Add the remaining ingredients to the garbanzo beans and carefully stir to coat all the beans and pistachios. Spread the mixture out to a single layer. Bake for 10 more minutes.
- Mix the butter and the sugar and toss together with the toasted nuts. Let cool slightly and place in serving bowls.
I liked the mixture, but just when it’s out of the oven. I was not too thrilled with them after they cooled off. The chickpeas turn soft again. I liked the flavor and the texture when they’re still warm out of the oven.
But I find this is a very innovative (at least for my crowd here in Puerto Rico) nibble to have at the beginning of a party. It’s a nice complement to other dips and appetizers. It’s nice to have something that is not wheat based…