April 19, 2011
Roasted peas are a low-fat snack that offer the crunch and full flavor of nuts without nuts' caloric impact. Full of fiber, inexpensive and simple to make, they can be customized with your favorite spices for a new snack food. Once the roasted peas cool, store them in an airtight container for up to three days. The recipe can be doubled or quadrupled; just increase the amount of peas, oil and spices accordingly.
What You'll Need
- 12-oz. can chickpeas (garbanzo beans) or 2 cups frozen green peas
- Paper towels
- Medium-size mixing bowl
- 2 tbsp. olive oil
- Spatula
- 1 tsp. salt or garlic salt
- 1 tbsp. mixed spices
- Jelly roll pan or other baking sheet with low sides
Step 1
Preheat an oven to 400 F.
Step 2
Prepare one 12-oz. can of chickpeas or 2 cups of frozen green peas. If you use canned chickpeas, drain and rinse them. If you use frozen green peas, thaw them in warm water and drain them. Gently pat the peas dry with paper towels, removing excess moisture.
Step 3
Transfer the peas to a medium-size mixing bowl.
Step 4
Drizzle the peas with 2 tbsp. of olive oil, and toss them gently with a spatula to coat them evenly. Sprinkle the peas with 1 tsp. of salt or garlic salt and 1 tbsp. of mixed spices; adjust the salt and spices to your preference. Try a combination of garlic salt, cumin and cayenne pepper for a smoky flavor, or salt, ground ginger and curry powder for a spicy kick. Toss the peas to coat them with the spices.
Step 5
Transfer the seasoned peas to a jelly roll pan or other baking sheet with low sides, and arrange them in a single layer.
Step 6
Roast the peas in the 400 F oven for 30 to 45 minutes, or until they are golden and crispy. Allow the peas to cool to room temperature before serving them, or store them in an airtight container for up to three days.
Reference
Food Network.com: Spicy Baked Chickpeas; Claire Robinson; 2010
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