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
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.
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 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.
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.
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.
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!
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!!
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
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.
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!
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 :)
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.
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.
"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!
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!
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!
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 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
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!
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 :)
Wow Chef John! I didn’t know you had recipes like this. You are my go-to chef, but I never look for these types of foods in your arsenal. I’m vegetarian (wanna be vegan), but sometimes I make your meat dishes for my man. Anyway, I am very pleased to have come across this recipe while searching for roasted chickpeas. I liked your vegetarian chili recipe as well. Take care!
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.
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.
Hi chef john cud you please show how to do same for making crunchy green pea..should we use frozen or soak the dried peas n do same as chickpea...thanx a million for this recipe..its best snack ever.
Of course I'll add 2 tablespoons of oil in my blog which is what I always do when I'm not sure Lol 😂🤣 hilarious Chef John.. I'm loving your recipes and your great way of explaining s
Thank you! Should the chickpeas be soaked in the refrigerator for 24 hours? I've been experimenting, and had another type go bad. I've not done 24 hours, that will probably allow them to become softer, since it seemed some were still hardened, and everything took longer to cook. I'll try the 24 hours. (seen warnings about some going bad soaking too long)
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!
My favorite! Try soaking the dried cps in a watery soy broth, or some other broth. The uuummmaaaammmiii is MUCH-greater! Actually, pan-glazing the cps is easier. Gives them a dark/sweet(?) flavor, too! Best snack there is :-)
If you think you're done but they turn out to be too soft and squishy, don't throw them out! Instead, throw them back into a pan and roast for 10-15 minutes at 375. Keep a close eye on them so they don't go too far. Totally salvaged a batch!
The comment about "chi-chi beans" being a little naughty made me chuckle. I haven't heard that reference since high school Spanish class, more than 20 years ago. We happened to have a Chi-Chi's restaurant in town at the time as well. Lots of teenage giggles with that.
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
Don't worry - only another 2 years to go....
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
the advice about using a pan with high sides is why chef john is the 🐐
I love when John shows us what the food sounds like.
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
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
Hahaha I like the crunchy sound! 😆 I like the way you said: You will have these things rolling all over your kitchen. 😆
I love Food Wishes... I get my recipes and comedy all in one place.
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.
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 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.
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.
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
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
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..
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!
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!!
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
Sir Food Wishes , you're just awesome, humorous, talented!
Delicious. I'm definitely going to try this
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.
Yes! the soaked dry ones work so much better than canned. These are above and beyond my favourite garnish.
I’m revisiting this video to make for a salad topper. Sooo 😋
The right balance of food prep and sass. Well done, friend. You gained a subscriber today!
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...🤣🤣🤣
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!!!
I used salt, onion powder, garlic powder, black pepper, dill, and a splash of lemon. Wow!!!!!!! So good!
I was just wondering yesterday, what to do with all the chickpeas I'd been given. Excellent!
Delicious! Thank you. I love your musical voice.
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.
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.
So glad that you posted this recipe. It's a definite Must-Try.
MMMM...thanks for the GREAT video!! My hubby loves chickpeas and crunchy snacks so adding these together will be a great snack for him.
"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 like you! I like this! I feel like I was never lied to through out this video. I was just given straight chickpea knowledge!
I don't think I have ever laught out loud while watching a recipe video. 😂 I love this.
So I tried this and ate the whole thing buy myself it crazy crunchy I love it this recipe works thank you chef.
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!
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!
Just love his voice. Gonna try it. Thank you
Definitely trying this over the weekend.
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 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
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!
Gonna try this, love it no risk no reward
I made these today and OMG they are delicious!! Thanks so much for posting and for being joyful.
This is how YOU do it, Chef John 🎵🎶🎼! 👍👍
God I wish I was Chef John. Just killin it for a living.
Thanks for giving us a recipe that uses dried chickpeas!
One of my favorite homemade health foods. I know what I'm making tomorrow yummy
Wonderful recipe Chef John. Thank you for sharing.
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 :)
I just made this and it is awesome!! I now feeling very peas-ful. :)
I so love your channel. Your optimism and simplicity with DELICIOUS outcomes make you a consistent go to, thank you.Qq1
3:55 Ah ! the sound of SUCCESS Lol ! well done and KUDOS TO YOU for sharing this wonderful snack ---- a big THANK YOU ! --- from Canada J.
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 😏
Wow Chef John! I didn’t know you had recipes like this. You are my go-to chef, but I never look for these types of foods in your arsenal. I’m vegetarian (wanna be vegan), but sometimes I make your meat dishes for my man. Anyway, I am very pleased to have come across this recipe while searching for roasted chickpeas. I liked your vegetarian chili recipe as well. Take care!
I think my sister made these once. Really yummy! Crunchy and flavorful!
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.
After watching this, I'm off to the store to get some chickpeas. Hope they turn out as good as Chef John's did.
wow...now that's CRUNCHY!!! Works with lentils too!!!
Me too! Hello Chef, is there a sweet recipe in this way with cheakpeas?? Thanks for share great videos!
I'm addicted to Chef John's videos. Consequently, I'm a better cook as well. Win/win! Keep em comin, Chef!!!
Great thanks !
Love the 'Movie Phone ' vocals too
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.
Great recipe! I make them with curry powder.
Try frying em...they're awesome
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
Hi chef john cud you please show how to do same for making crunchy green pea..should we use frozen or soak the dried peas n do same as chickpea...thanx a million for this recipe..its best snack ever.
Can we store these in airtight containers at room temperature? If yes, how long will they last before becoming UNcrunch?? +foodwishes
These look delicious! I cannot wait to try this recipe.
mm yumm, can also try a little squeeze of lemon.
So simple and quick - I think I might take some of the spicy edge off by adding a little sweet...
Gotta try this, thanks a bunch, Chef John. Always pulling through with some sick awesome tasty recipes.
I also tossed in a big spoonful of sugar and it was fantastic.. sweet, salty and spicy.. so yummy..
Of course I'll add 2 tablespoons of oil in my blog which is what I always do when I'm not sure Lol 😂🤣 hilarious Chef John.. I'm loving your recipes and your great way of explaining s
they look delicious; I love you Chef John
I will definitely try this recipe, never heard of it before!
How long do these keep? can you make a big batch and keep them in a ziploc like you would a bag a chips?
What a great idea! Thanks for sharing! It looks so simple.
great recipe would definitely try
So no need to boil if soaking for 24 hrs instead of 6-8 hrs? My baking tray came with oven. It’s edges are half inch high.
Thank YOU!! It was my WISH to have this Recipe😊🙏
This is called channa in the Caribbean. You can buy it in packs as a snack or in big bottles
They’re called channa in India (i.e channa masala). That’s where you got it from.
Thank you! Should the chickpeas be soaked in the refrigerator for 24 hours? I've been experimenting, and had another type go bad. I've not done 24 hours, that will probably allow them to become softer, since it seemed some were still hardened, and everything took longer to cook. I'll try the 24 hours. (seen warnings about some going bad soaking too long)
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?
Love your commentary, and the recipes too!
You have the friendliest voice.
this guy has something seriously wrong with him. no normal person talks like that, you're out of your mind too if it doesn't bother you.
Epic Compilations You took the time to post a hateful comment about a wholesome chef who teaches people to cook for free. What is wrong with You?
@@Sanctifires the only thing that keeps me going in this cruel world is chef john's wonderful voice, and you just dissed him
shame on you
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!
In the words of the great Montel Jordan, " This is how we do it ! " . Chef John you are the best dude lol.
Just soaked and roasted? You don't have to boil them after soaking?
Love your style !!!!!
My favorite! Try soaking the dried cps in a watery soy broth, or some other broth. The uuummmaaaammmiii is MUCH-greater!
Actually, pan-glazing the cps is easier. Gives them a dark/sweet(?) flavor, too! Best snack there is :-)
In the Caribbean we fry them season with salt fresh pepper hot garlic and bandana ... try it
If you think you're done but they turn out to be too soft and squishy, don't throw them out! Instead, throw them back into a pan and roast for 10-15 minutes at 375. Keep a close eye on them so they don't go too far. Totally salvaged a batch!
The comment about "chi-chi beans" being a little naughty made me chuckle. I haven't heard that reference since high school Spanish class, more than 20 years ago. We happened to have a Chi-Chi's restaurant in town at the time as well. Lots of teenage giggles with that.
Can we store these? If so, for how long can they be kept till they go stale or get bad?
Sweet! I have dried chickpeas and all the spices!!! 😋