I hereby propose a new challenge!!! A COMPETITION OF SORTS!!! THERE WILL BE PRIZES! MONEY! FAME! GLORY!!!!
Anyway, now that I have your attention. I'm starting a challenge based off of a recent experience.
About 5 minutes ago I pulled some roasted chick peas out of the oven.
I was sorely disappointed. I frowned. And kept eating them. Trying to convince myself they were getting better.
They weren't crunchy. I wanted crunchy chickpeas. And the flavor was just okay, mediocre at best.
Here's what I did:
Drained a can of chick peas.
Roasted chick peas for 10 minutes at 425.
Read online to drain AND DRY really well before roasting.
Cussed.
Made mixture to coat the chick peas in.
(Paprika, olive oil, salt, cumin, chili powder.)
Took chick peas out of oven after 10 minutes.
Coated chick peas in mixture.
Returned to over for 6-7 minutes.
Pulled out of oven.
Started eating.
Disappointed.
HOW DO YOU MAKE CRUNCHY CHICK PEAS?? Chefs, prepare your knives, your time starts NOW!
Try pan frying them. They don't necessarily need more oil: http://www.theurbanbaker.com/pan-fried-chickpeas/
ReplyDeleteI went to a restaurant in Providence, and this is how they made them.
were they crunchy?
ReplyDeleteYes, they were crunchy. A satisfying snack.
ReplyDelete