Roasted chickpeas from Lidl

Qualitymark

Reflexive greed forced my hand out to grab a box of roasted chickpeas in Lidl's Spanish foods special. But what do I do with them? I normally either use tinned chickpeas to make hummous or a spicy chickpea-and-tomatoes dish from Madhur Jaffrey's coda, but how do I use these roasted ones? Advice gratefully accepted.

kylith

I think they're a snack food rather than an ingredient, but I could be wrong there.

MissFlitworth

I vote 'snack' too. Or at least that's all I ever do with roasted chickpeas

Qualitymark

Will deploy them in the snack area and see how they fly. Thanks.

OldMrBrennan83

This post has been deleted.

catho_monster

I first roasted chickpeas for a Smitten Kitchen carrot soup recipe, and the chickpeas were a textural contrast topping
http://smittenkitchen.com/blog/2013/01/carrot-soup-with-tahini-and-crisped-chickpeas/

So that's what I roast them for and use them for now, a crunchy topping in things that need a crunch, kinda like where I'd had added roasted nuts in a salad before...

Alun

catho_monster wrote: »

I first roasted chickpeas for a Smitten Kitchen carrot soup recipe, and the chickpeas were a textural contrast topping
http://smittenkitchen.com/blog/2013/01/carrot-soup-with-tahini-and-crisped-chickpeas/

So that's what I roast them for and use them for now, a crunchy topping in things that need a crunch, kinda like where I'd had added roasted nuts in a salad before...

That's interesting. I've a mild nut allergy, and I miss them in salads, so that's an interesting alternative.

Mrs Fox

They're for snacking, as you do with popcorn.

kylith

catho_monster wrote: »

I first roasted chickpeas for a Smitten Kitchen carrot soup recipe, and the chickpeas were a textural contrast topping
http://smittenkitchen.com/blog/2013/01/carrot-soup-with-tahini-and-crisped-chickpeas/

So that's what I roast them for and use them for now, a crunchy topping in things that need a crunch, kinda like where I'd had added roasted nuts in a salad before...

That sounds awesome, and will be on my list of things to do for salads, if we ever get some salad weather.

Qualitymark

I snacked on one and the whelmage was distinctly under. Might try them in the next salad instead of pine nuts. Thanks!

Dizzyblonde

After reading this thread yesterday I whipped out a can of chickpeas and roasted them with salt and chilli powder and I was underwhelmed too, they went in the bin

quaalude

I roast chickpeas sometimes but I used dried ones that have been soaked overnight - never ones from a can.
I can't imagine canned ones having much texture, but the soaked ones retain a pleasing chewiness when roasted with seasonings and oil. They don't go crispy though.

catho_monster

I had roasted chickpeas again last night and they were so tasty I had to come back to this thread and reiterate that I think they're worth trying!

The canned small chickpeas from Tesco, well drained and dried on kitchen paper, plenty of oil + salt cumin and smoked paprika in at 220 for at least 10 mins, checking every 3 after that until they're as golden and crunchy as possible...