Baked Chickpeas/Garbanzo Beans

I love this canned chickpeas, it provides such a convenient for me. I have since used it in stir-fried, my version of Japanese curry and baked it as snack. Sharing with you the crispy snack version. You can create your own seasoning mix for the chickpeas as well. A healthy and easy snack for your afternoon.




Ingredients:

1 canned of chickpeas/ garbanzo beans
Olive oil
Cumin powder
Paprika
Fennel seeds powder
White sesame seeds
Sea salt



Method:

1. Washed and drain chickpeas in a colander. Spread them on a baking sheet and pat dry with paper towels.

2. Sprinkle some olive oil (or extra virgin olive oil) on top, add some cumin powder, paprika, fennel seeds powder, sesame seeds and sea salt to taste. Mix them well with your hands and spread evenly on the baking sheet.

3. Preheat 400'F oven. Bake for 30 minutes, stir them at 15 minutes. Turn oven to broil (500'F) and broil for 3-5 minutes or until crisp.

Curry Chick Peas with Chicken

Chickpeas also known as Garbanzo beans are high in dietary fiber, low in fat and a good source of protein, zinc and folate. In Malaysia, we called it chickpeas and it is normally associated with Indian cuisine. I remembered I used to have it in the form of boiled/steamed white chickpeas in con shape wrapped paper (or newspaper) in the night market as snack. It was ages ago, not sure whether they still sell it like that. Today, I buy chickpeas already cooked in a canned. Just need to drain and rinse before use, how easy is that? Since in my mind, chickpeas is good with curry and I just bought my favorite Madras Indian curry powder, this is how I am going to cook it. Very easy and my girls loved the chickpeas too, even though this was the first time I bought it and introduced it to them. Guess, from now on, chickpeas will be a regular in my shopping list.





Ingredients:

1 (15.5 oz) can of premium chick peas/ Garbanzos, drained and rinsed
1/2 of large yellow onion, thinly sliced
1 chicken breasts, sliced (I used 2 leftover fried chicken breasts, you can use leftover turkey breast too)
2-3 tsp. Madras curry powder
1 bay leaf
3/4 cup water
Splash of fish sauce
1 tsp. sugar
3 Tbsp. cooking oil
Dash of salt

Method:

1. Heat up your frying wok. When heated, add in oil. Then the sliced onion, dash of salt and stir-fry until soften. Add the raw chicken now (if use) and fry until chicken is cooked.

2. Add Madras curry powder & bay leaf, stir well with the onion. Add the water, stir well. Add the chick peas, stir-well. Add leftover chicken now (if use). Season with fish sauce and sugar. Fry well and until sauce is thicken. Serve hot!