dirty chickpeas

wpid-roasted-garbanzos.jpg.jpegShow of hands: How many of you remember the Halloween Haunted House party of youth? The one where blindly reaching into bowls of cut-up grape eyeballs, spaghetti brains, and whatnot was beyond cool? While I’m not knocking fun games and treats for the kiddos (’cause how cute are these?), there comes a certain age when food needs to at least hint at sophistication. (Don’t take me too seriously, here. I love Peeps, remember?)

Paging through Dash Magazine, I stopped at the last recipe on the last page for a closer look. At first glance, the feature–on ways to use canned beans–seemed average. Dip, chili, been there, done that. But the recipe for lime chile-roasted chickpeas got me thinking. Roasted chickpeas (aka garbanzos) intrigue me as they seem a healthy way to get a crunchy salt fix satisfied. You’ve even found roasted chickpeas here before.

I had limes, spices, and chickpeas on hand. Clearly this recipe needed to be made.wpid-2014-10-14-17.28.40.jpg.jpegInstead of using canned chickpeas, I cooked up dried as that’s always my first choice. (better texture!) Though instead of simmering for hours, I dusted off my pressure cooker. Worked like a charm–after a two-hour “quick soak” (combine dried beans and lots of water in a covered pot, bring water to a boil, turn off heat, soak 2 hours, drain), the pressure-cooker treatment took only about 30 minutes of stovetop time. (The beans cooked in only 20 minutes, but it took time to build pressure and also release at the end.)

quick-soaked

quick-soaked

ready to roast

ready to roast

 

wpid-garbanzos_01.jpg

Besides the way-better texture of beans cooked from scratch, I prefer to cook them myself for the broth. Ladling the cooking water into ice-cube trays and freezing gives me plenty of “broth” cubes for future soups, sautΓ©s, and the like.

how pretty is chickpea broth?

how pretty is chickpea broth?

Instead of using only the traditional brown chickpeas, I also threw in black garbanzos, which I finally purchased after seeing them repeatedly here in the blogosphere. I used 1/2 cup each brown and black and cut the cayenne in half just to be safe. Next time, I’ll add the full 1/2 teaspoon as the heat was less intense than I’d expected. Once the dish was done, I realized I had a snack perfect for a Halloween party as it looks a bit messy and dark. Pebbles and dirt anyone? Candy corn stir-in optional.

Ready to be gobbled by grown-up gobblins, ghosts, ghouls, etc.

Ready to be gobbled by grown-up gobblins, ghosts, ghouls, etc.

 

50 thoughts on “dirty chickpeas

    • And here I thought I was the only food blogger who didn’t have a bag in my cupboard! I found them at a spice shop, though thinking they’d be available in co-ops and Indian markets. ?? Too much fun–you will enjoy playing with them, I’d bet.

    • bahahaha–you are funny, Mark. Hummu(o)s is a different animal altogether, and still delish. These just answer a different texture craving. They would be great snacks as they wouldn’t mess with blood sugar so much. It’s all about the protein.

      • Thank you for looking out for my blood sugar, Liz. πŸ™‚ The texture you mention is pop-a-snack-like (chip-pretzel-triscuit?), and I think I too would enjoy the turned-up fire that you mention, too.

    • this has your name all over it, Suzanne, as I’d bet you’d have fun tweaking it to your own tastes. And no chopping πŸ˜€ For sure you can find the black garbanzos. If they’re in shops in the Midwest, they’re almost mainstreamed, lol.

  1. This reminds me of moros y cristianos (black beans and white rice) because the Moors were black and the Christians were white, I believe. Nice contrast. KSBeth did a color post this week, in which she named gingerline as a color, and that should describe your broth. Also, my husband has fallen in love with our pressure cooker over the past few months. He used it last night to make some take on posole–a beef or pork stew–but mercy, does it squeal/hiss/whatever it does. It’s hard to focus on WordPress when that thing gets going.

  2. I have never heard if black garbanzo beans. I am quite intrigued, I do eat a LOT of beans! Funny you mention dusting off your pressure cooker, I don’t have one but am seriously considering getting one, mainly for cooking beans. I also prefer dried beans for many reasons….texture being one. A pressure cooker would make my life easier! A pressure canner is also on the list, then you are able to can your own beans, bean soups, cubed pumpkin etc. Anyway, I got distracted. I have made roasted chickpeas a couple times and never liked them. I think it is because it is too humid here and the texture is just not what I want. Your version looks and sounds delicious!

    • A pressure canner sounds like fun and it would be perfect for your large garden harvest! Interesting about the soggy chickpeas on your end. You’re roasting high and long enough? (am sure you are) Also, using from-scratch beans helps keep it drier, though sounds like you have that covered as well. Hope you get what you’re looking for eventually!

  3. Lovely recipe, I can so see myself being addicted to these with the limes and chili spice – slurp! I have not attempted to make chickpeas in a pressure cooker before. You make it sound easy enough to do. No more canned chickpeas for me πŸ™‚ Thanks for encouraging me to use the pressure cooker for these babies.

    • Hey, Shamin. Thanks for coming by! You should totally cook dried beans in a pressure cooker–saving time is always good with young ones afoot πŸ™‚

  4. Liz, these look good and like something I can totally manage!! I have never heard of black chickpeas either and digging that two-tone action you’ve got going on! Could you use something entirely different if the cayenne is just not your thing (it’s so not for this wimpy one!) ?? Parmesan? Some kind of bbq flavor? Hmmm….will have to ponder!

    • Go ahead and switch up the flavor as you wish, Bon πŸ™‚ And lol, there was no fire in the kitchen when I made it, so you’ve got this one for sure.

      The two-tone was a bonus for sure. That’s the thing about having a well-stocked pantry–never know what you’ll come up with!

    • Hey, Seana! Thanks for coming over πŸ™‚ You’ll do amazing things with the black garbanzos. Can see your rustic photos already πŸ˜‰

      And p.s.–not remembering if you like bourbon, but if you dig just a few posts back, you’ll find lots and lots and lots of bourbon. Missed you!

  5. I love the combination of colors — at first I thought half were black beans. I’ve yet to see black chickpeas! I’m totally intrigued. Also I’m just going to say my best friend and I put on a damn fine haunted house back when we were 12. We did such a good job we scared ourselves! And yes, peeled grapes were definitely present. πŸ˜‰

  6. My recent adventure with dried chickpeas included me accidentally letting all the water boil off, and the entire bottom layer of chick peas severely burning. I managed to salvage the top layer of beans. The hummus that I made with it was actually pretty good–it had a strong smoked flavour. Hm, wonder why? haha
    Yours turned out much better. Too bad I don’t have a pressure cooker.

    • ooops, not a good adventure, Jenny (the severe burning part). I’d put a pressure cooker on your list if I were you as you’re so into cooking healthy foods such as grains and legumes. You would use yours plenty and I doubt they’re that spendy.

      Smoked hummus sounds fantastic! See, it always works out.

    • Thanks, CCU. Am with you. I like them roasted better than cooked in salads or pureed into dips. More snack-y that way.

      Have you seen the chocolate-chip cookie recipes that contain canned chickpeas? They’re not bad so much as I just don’t like the idea. Too hard to wrap my mind around. Cookies aren’t supposed to be good for you!

  7. This looks delicious…and healthy! Is this a rare occasion or have I just been gone for too long? πŸ˜‰
    I never even knew garbanzo beans could be black! I usually use canned ones, but I’ll have to look into the dry ones now. I should also invest in a pressure cooker! Thanks for sharing, Liz! πŸ˜€

    • Are you mocking my sweet tooth, Ada? (lol, I know you are not because I just saw some amazing pumpkin macarons on your site πŸ˜‰ )

      Yes, put that pressure cooker on your wedding registry. It’s so good for cooking up dried beans and also grains quickly. Good to see you!

    • Oh, dear. I thought I could get away with the reblog this week. May I direct you to the food for fun archives? The little pony cake is worth a laugh. (google birthday cakes) and there’s plenty in the bourbon and marshmallow categories, too. Appreciate your enthusiasm! Will see you over at your place or Kerbey’s later?

  8. I wish I had an ounce of your cooking talent (or inclination) – so many of these recipes look positively delightful! I think I saw “Bourbon Brittle” on here a few days ago. Such a magnificent concept!

    • It’s definitely more inclination than talent, Dave. I mess up with the best of them and lucky me that messes can be delicious πŸ™‚ For sure I’m going to be allowed to make mistakes more often than you will in your chosen career 0-: Which means we’ve chosen well as I see you doing well in an exacting sort of profession. Me? Not so much, lol. (Though I am an editor, which means I literally have to cross t’s and dot i’s.) As long as we’re having fun, yes? Thanks for coming by!

    • Hey, HotDish. Somehow comments seem to slip by me–sorry to leave for so long. Yep, I’d make these again. In fact, craving now πŸ™‚ Always glad to see you here.

Thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s