Crunchy Chickpeas

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• 350 g dried garbanzo beans (aka chickpeas)
• 3 -5 garlic cloves, minced
• 1 teaspoon black cumin seeds (aka nigelle)
• 1 teaspoon whole cumin seed
• 1 teaspoon ground cardamom
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• crushed red pepper flakes (optional)
• sea salt, to taste
• crushed black pepper, to taste

Recipe

• 1 soak beans overnight. drain.
• 2 place chickpeas in pressure cooker* and fill with water until water level is approximately 1-inch above beans. cook for 30 minutes after the pressure cooker auto-cleaves. drain well.
• 3 while beans are cooking, slightly crush cumin seeds (optional but recommended), mix with garlic, cardamom mustard powder, paprika, lemon juice, olive oil, and red pepper flakes (if using).
• 4 if you have a good quality salad spinner, gently dry the cooked chick peas. otherwise, pat dry with a clean towel.
• 5 preheat oven to 325°f.
• 6 line two baking sheets with aluminium foil (optional but recommended); arrange chickpeas in a single layer. if desired, remove loose skins. brush with seasoning mix.
• 7 put in oven and, every 10 minutes, shake the pan and alternate the two baking sheets from top and bottom racks, for a total of 40 minutes cooking time. the chickpeas will become crunchier as they cool.
• 8 add salt and pepper to taste. cool to room temperature before storing in an airtight container.
• 9 *note: if you don't have a pressure cooker, you can cook them in a regular pot, but the cooking time will be much longer.