This past week I made a small dent in my pantry stock, and had so much fun doing it that I decided to continue the spoonful. The extra focus on using what I had on hand also encouraged me to try a lot harder to make sure I was using up all of everything I opened and incorporate more leftovers into my meals, and I felt less wasteful overall.
One of the weekend experiments involved finally tackling a tiny can of chickpeas that has been staring at me from the front of my pantry for probably close to a year now.
I bought it thinking I would want to try making my own hummus, but never got around to buying the tahini. I still had no tahini, but I came up with a much more appealing way to eat those chickpeas – roasted!
The roasting itself was very simple. The prep, on the other hand, took a bit more effort than I had anticipated. First I drained and rinsed the chickpeas.
Then I followed the instructions I found online to roll them between paper towels to remove the skin that “some of the beans” would have.
Seems pretty simple right? I thought so too, until I realized that every single chickpea in that can had a skin, and while rolling them between the paper towels somewhat worked, it didn’t take them all off. It was quite a process picking through all the chickpeas and squeezing off the skins! I ended up with quite a pile of leftover skins from that tiny 6 oz can.
Once the skinning was finished, it was easy. I made sure they were really dry, then tossed them in a bit of olive oil and roasted them in a 400 degree oven for 30 minutes, until crispy. When they came out, I kept it basic and just seasoned them with sea salt.
I was very surprised by the end result, I wasn’t expecting them to get so crunchy. They reminded me a lot of soy nuts, and they were actually pretty tasty. However, I don’t think I’d make them again unless I had some help with the skinning!