Crunchy Spiced Chickpeas - How to Make Crispy Oven-Fried Garbanzo Beans
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- เผยแพร่เมื่อ 16 มี.ค. 2015
- Learn how to make a Crunchy Spiced Chickpeas recipe! Go to foodwishes.blogspot.com/2015/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Crunchy Spiced Chickpeas recipe!
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Check out the recipe: www.allrecipes.com/Recipe/241874/Crunchy-Spiced-Chickpeas/
Hi Chef John I already soak 24 hours but beans they are hard...what do do?
@@barbaragay2199 soak them some more.
Or use can chickpea
Do you think I could use a broth cube when I put my dry beans in my slow cooker for flavor before I put them in the oven later???
400 is too hot, burns the spices, 1 hour far too short even at that temp. You have burned outsides and mush inside.
Chef John you have made this quarantine a whole lot more fun and delicious
I always had a feeling that using dried and soaked chickpeas would make them crunchier than using canned. Chef John for the win! 🏆
I love chef john because he stays focused on the recipe and still manages tangents of comical gold
Ah, I made these two days ago! Mine were ''fried'' in bacon grease and spiced with garlic powder, salt, pepper, and a pinch of cayenne and cinnamon. Love how easy they are, and if you get the dried beans and soak them they're just about as cheap a snack as it gets :D
I'm so doing this.
That's awesome! I have a little jar of bacon grease in my fridge. And a jar of homemade cajun seasoning in the cupboard!
That's sounds so good. Bacon grease. I have some in my fridge. And 2 bag of of dried chickpeas. Tfs ,
Making me hungry, thanks for the variation , I'll try that with skillet potatoes
Hahaha I like the crunchy sound! 😆 I like the way you said: You will have these things rolling all over your kitchen. 😆
I love when John shows us what the food sounds like.
You can make these without the overnight soak if you use the "quick" soak method. Put the dry chickpeas in a large pot and cover them with cold water, bring to a rolling boil and then cover and remove from the heat and let them sit for 1 hour. Drain well and then proceed with the reminder of the recipe. I've done chickpeas both ways, and there is no difference in the taste or texture of the quick or long soak method.
The quick soak method is the way to go when you decide that you want to have these today and not have to wait until tomorrow.
Howard Baltazar the only problem with the quick soak method for this recipe is, you are par-boiling the chick peas, when you merely want them soaked. Par boiling by pre-soaking works when you want cooked chick peas in a recipe.
Just tried this one. I've made a number of your recipes and always enjoy watching even the dishes that I've yet to try. That said, this one worked a treat. Crispy, crunchy, toasty, and nutty: These are the perfect snack. High in protein, low in fat, and relatively low in carbohydrate, they're a great alternative to other crunchy snacks that aren't quite so nutritious. The secret, I think, is your suggestion to use soaked chickpeas from dry. The taste is perfectly complemented by the seasonings I used, although I think I should have erred a bit heavier on the spices, which I will make sure I do next time.
I make this all the time!! So delicious. Thank you for sharing your version, I usually boil them a bit first! But I can see how it would improve on the crunch. Nice!
Yes! the soaked dry ones work so much better than canned. These are above and beyond my favourite garnish.
great reci-pea, Chef John!
Haaa nice one
:) cute
Ooooooohh Iseewhatyoudidthar.
That was painful. Just when I was at pea-ce.
Kevin Nguyen Nguyen Oh c'mon guys these jokes are downright cringeworth-pea
his tone of voice makes these videos alluring lol
Right LOL
AGREED
Ty! I agree!
Lol
I dunno...I found it really hard to listen to his voice for over 10 minutes...still love his videos..ohwell
the advice about using a pan with high sides is why chef john is the 🐐
I always end up smiling after viewing one of these videos, but this one was especially engaging. Thank you for your sense of humor as well as the useful recipe.
I love Food Wishes... I get my recipes and comedy all in one place.
0:12
"Crispy" is for thin, hollow, and/or extremely brittle foods. Potato chips, bacon, and Funyuns are crispy.
"Crunchy" is for harder and denser foods. Pretzel logs, fried chicken, and carrots are crunchy.
...At least, that's the method that I've gone with ever since I started wondering about it.
Makes perfect sense, I was thinking the same thing.
Mah nigga
SoSo Trill haha
lol... you need a hobby or a job or something so you dont have to spend your days debating the subtleties of "Crispy vs. Crunchy"
so then crunchy fried chicken would have crispy chicken skin on it
So I tried this and ate the whole thing buy myself it crazy crunchy I love it this recipe works thank you chef.
I made these today and OMG they are delicious!! Thanks so much for posting and for being joyful.
Try adding a teaspoon of baking powder to the water when soaking the chickpeas... Then cook them in a pressure cooker with more water tell they're melt in your mouth tender. Add salt. Cook for few more minutes. Serve with their water like a soup. And enjoy a wonderful taste. This is a classic middle eastern recipe called nakhai.
Delicious! Thank you. I love your musical voice.
Gonna try this, love it no risk no reward
MMMM...thanks for the GREAT video!! My hubby loves chickpeas and crunchy snacks so adding these together will be a great snack for him.
Just love his voice. Gonna try it. Thank you
Thank you! I FINALLY found someone who has a recipe for this, starting with dry chickpeas. This is probably the ONLY one on TH-cam that exists. Everyone always uses the canned crap. Why? Instant gratification? Dry is healthier and much much cheaper.
One of my favorite homemade health foods. I know what I'm making tomorrow yummy
Definitely trying this over the weekend.
Delicious. I'm definitely going to try this
I tried this recipe a few times with canned chick peas and they came out great! The second time I made them I experimented with buffalo sauce which didn't go very well I think because the acid from the sauce makes the marinade dry out too fast, but I just fixed that by adding in more oil 20 mins in and they were good to go. Such a simple and tasty recipe!
omg chef john! I have had This Is How We Do It stuck in my head for DAYS and then I come to your video... and it's here... a full circle!!!
Just love this man he cooks real good too. I was just I thinking I should record him, then take him to bed to help Mr. Sandman..
So glad that you posted this recipe. It's a definite Must-Try.
These look delicious! I cannot wait to try this recipe.
Love your style !!!!!
I’m revisiting this video to make for a salad topper. Sooo 😋
never knew that garbanzo beans could get so crunchy!
at first, i didn't want to think of making these since im not too into "spicy", but once i heard i could make them my own, i definitely want to try this out!
Gotta try this, thanks a bunch, Chef John. Always pulling through with some sick awesome tasty recipes.
Good recipe, clearly and concisely delivered. I'm giving it a go now with canned chick peas and they seem to be a little more explodey than I expected.
I think my sister made these once. Really yummy! Crunchy and flavorful!
I so love your channel. Your optimism and simplicity with DELICIOUS outcomes make you a consistent go to, thank you.Qq1
What a great idea! Thanks for sharing! It looks so simple.
I just made this and it is awesome!! I now feeling very peas-ful. :)
I made 4 batches:
1) Jerk Chicken
2) Salt and Vinegar
3) Wasabi Soy
4) Jalapeno
I soaked them overnight, then boiled them in chicken broth, vinegar water, soy sauce and water (added some chili oil as well), and water + a finely diced Jalapeno. (respectively for each flavor)
I then coated them with jerk spice, more vinegar and salt, wasabi paste, and sliced and diced jalapeno (again, respectively for each flavor). Then bake @400 for 30-45 mins.
Next time I won't put on the wasabi paste before I bake (it just kinda burnt).
Boiling in the broth (I even used cubes) was really delicious. The problem I have is that they are TOO crunchy. I don't know how to fix that, but they border on being a dental issue :)
If anyone knows how to make them crunchy but pliable, I'd love to hear it. The store bought ones seem to crunch then turn to dust a bit which is a better experience.
I'm going to try some other beans as well. Black beans sound good!
Jason Bell love salt and vinegar! thanks for sharing!
Coco The Toy Poodle Of Course! Word of caution - Add the dinegar AFTER cooking. Apparently the acid in vinegar makes the beans re-harden when they dry. Found that out the hard way :)
Jason Bell ah! gotcha! thank you for letting me know 😍😍
Coco The Toy Poodle Of course! Let me know if you come up with any other flavors!
Also, try black beans, too. They are really good as well. :)
Jason Bell
Will try the vinegar n salt...🤣🤣🤣
Amazing recipe! It's really different for me, because here in Guatemala we make them sweet. They're called garbanzos en miel (honey chickpeas or chickpeas in syrup I guess hehe). They're delicious too. I will try your recipe it will be so different!
Heeyy, this was a childhood snack of mine! My parents used to buy crunchy garbanzos seasoned with lemon and a whole bunch of chili powder. Def going to make this :)
your picture of the chickpeas in the funnel glass against the muted green backdrop is very good....take that.... (from an artist!)....And, your recipe using dried beans and rehydrating makes a big difference...Thanks!!
Sir Food Wishes , you're just awesome, humorous, talented!
I was just wondering yesterday, what to do with all the chickpeas I'd been given. Excellent!
I like you! I like this! I feel like I was never lied to through out this video. I was just given straight chickpea knowledge!
Great recipe chef John we really do love it !
This type of snack is commonly made and sold in stores in Trinidad & Tobago (caribbean) as a popular snack. It is called "channa" (indian word). It is spiced with salt, black pepper, garlic, culantro and habanero pepper.
The oven method looks good and nice spice combination.
This is how YOU do it, Chef John 🎵🎶🎼! 👍👍
Wonderful recipe Chef John. Thank you for sharing.
The right balance of food prep and sass. Well done, friend. You gained a subscriber today!
Looks great
I love your sense of humor in the videos :) I'm trying them tomorrow..Oh, it's already 8:30 pm, I have to hurry up and get the beans soaking x) Thanks for sharing
they look delicious; I love you Chef John
The best! I can't wait to make more.
I've been making similar to this for about a month, but just using a saucepan, a little olive oil, garlic and chili. So as I love CRUNCH shall try them in the oven.
I will definitely try this recipe, never heard of it before!
Love your commentary, and the recipes too!
Thank YOU!! It was my WISH to have this Recipe😊🙏
I burnt them. Now I have to wait until tomorrow for redemption. Damn.
lol ... I buy the dry garbanzos never have I waited 24hrs to make anything. my mom has a pressure pot and it takes about 35min to cook. while a regular pot it take 1hr or so.
lol sorry man
1 hour is too long to bake these. 40 to 45 minutes is better, I think.
Thanks for the receipt! I’ll have to try it. For anyone watching that wants to make it today you can cheat with canned chickpea no over night soak required. Many grocery stores sell these such as Arab grocery stores as well. Aka hummus
I don't think I have ever laught out loud while watching a recipe video. 😂 I love this.
This is like the 5th time I watch this! I have my garbanzo beans soaking, so tomorrow is going to be amazing! I'll give my feedback soon 😏
great recipe would definitely try
Yunm i can't wait to make it
That looks and sounds ;) delicious
wow...now that's CRUNCHY!!! Works with lentils too!!!
I love your voice!
And this recipe seems amazing! Going to try it out soon :D
I love these! Soooo tasty!
look and sound awesome!
Thanks Chef, making these tomorrow!
I can't wait to make these!!!
After watching this, I'm off to the store to get some chickpeas. Hope they turn out as good as Chef John's did.
God I wish I was Chef John. Just killin it for a living.
So simple and quick - I think I might take some of the spicy edge off by adding a little sweet...
Chef John is awesome. I just put that bag of chick peas (that I didn't know what to do with)(I think I was going to make hummus once) in the water and can wait to try this out. Thanks!
Me too! Hello Chef, is there a sweet recipe in this way with cheakpeas?? Thanks for share great videos!
"in the words of montell Jordan this is how we do it" 😅😅😅😅😅😅 what on earth do you know about montell Jordan chef? LOL oh I love your voice, so much character to your videos. These little things looks so good too!
That song was pretty main stream when it was out as well as used for a couple commercials... But I will say I think chef is pretty hip to the hop
Do not doubt Chef John's cred.
@@jamieparker3317 He name drops MF DOOM in his knishes vide. Chef John is cultured
@@drewlichty8091 Has name dropped The Roots multiple times as well
I can't wait to make these!
My favorite snack!
Great thanks !
Love the 'Movie Phone ' vocals too
I have probably over 50 cans of chick peas in my house ... I will be using this recipe for sure.
Don't ask why I have so many cans!
Excuse me. Ummm why do you.............
Ahm... so... not asking why, rather HOW did you managed to get over 50 cans?
I don't even know what these are and you have 50 cans... :(
It seems you CAN not stop buying them.
Well... Lesson learned. Don't tell people not to do something. lolol.
Long story short, my family is from the Caribbean and they simply keep bringing us more and more. We've told them to stop so many times. lol
Probably bring about 3 or 4 cans a week.
T_T somebody help me! lol
I used salt, onion powder, garlic powder, black pepper, dill, and a splash of lemon. Wow!!!!!!! So good!
I did it today!!!!!!! Wahoo!!!!! It's fantastic!!!!!
This is my favorite snack. I do used canned chickpeas but I think I'm gonna have to tried the dried now :)
NO, CAN'T DO WITH TIN CHICKPEAS.. WON'T WORK
Great video as always chef John, thanks :)
such a good idea!
Great recipe! Looking foward to try different mix of spices...any reccommendations? How long do these last, and what is the best method to store them?
Could I use an herb spice mix for this? I love chickpeas and this is right up my snack loving alley.
i cant even imagine what this tastes like! so now i have to make it
Love this!!! Can you do this with dry navy beans aswell?? I bought my dad a bag of spicy crunchy bag of navy beans on our way camping and he loved them and would like to make him a bunch for his birthday❤❤❤
Made these today. Too good! :)
wow i realy need to do this :D and will doing right now :) good job thx
Chef John, I love your call backs to good hype R&B songs xD
:9 I've done this with paprika, parmesan and garlic powder
Great for snacking
Just a quick question: I would like to avoid oil in general, would some vinegar or lemon juice do the job to moist them before baking?
"in fact it's so similar, I'm just gonna re-use the same footage!"
classic
EDIT: he did the crunch test, this video is perfect