Thursday night I ended up in the grocery store checkout line with the chattiest/most annoying bagger ever. This time, instead of telling me my coat brings out the color of my pupils, he asked me about the beans I bought. He was referring to the two cans of garbanzo beans he’d just bagged, but couldn’t remember the name of them. So I told him what they were–chickpeas, garbanzo beans, whatever you want to call them. He then proceeded to ask me what the word “garbanzo” means. I had no idea.
Being nerdy and foodcentric, I looked it up. Turns out the origin of the word “chickpea” is much easier to trace than the origin of the word “garbanzo.” Finally, though, I determined from Wikipedia that a possible etymology of garbanzo is a combination of Basque words for “seed” and “dry.”
Sounds good to me. I’d rather eat them than study why we call them what we do.
My favorite way to use chickpeas is to roast them. I slightly modified this recipe to my taste to create an addictive snack that’s not so bad for my health. Even if you’re not a huge chickpea nut, but like crunchy snacks, give these babies a whirl. I think you’ll like them!
Spicy Oven-Roasted Chickpeas (adapted from The Kitchn)
1 (15-oz) can chickpeas
1 tablespoon olive oil
Spices of your choice, to taste (I use a really great garlic salt we found at Target or just regular salt and pepper; the original recipe calls for sea salt and garam masala)
Heat the oven 400°F. Pour the chickpeas into a colander and drain and rinse very well under running water. Pat dry.
Toss the chickpeas with the olive oil and spread out on a large cookie sheet. Roast for 30-40 minutes or until brown and crispy. Turn and stir every ten minutes so they don’t burn. (Note: Chickpea size ranges from brand to brand. The Jewel-Osco brand chickpeas I buy are bigger and need all 40 minutes. Target brand chickpeas are smaller and will burn if left in for 40 minutes.)
Take out and toss to taste with spices.
I love chickpeas because they’re so versatile. Not only are they great as a snack, they go well in salads, soups (like this one) and are one of my favorite things to add to Indian recipes I make. I love homemade chicken and chickpea vindaloo using a paste made by Patak’s. I’m also planning to make this very soon (thanks to Ashley for turning me on to the Happy Herbivore!).
Do you have any favorite chickpea-related recipes you’d like to share?
Garbanzo means big! (At least, according to the menu of some little restaurant in Guilford CT)
Hmmm … maybe I’ll start calling them ginormo beans.
The only recipe I’ve ever made with chickpeas is this one. I like chickpeas, though, and should really try more recipes that use them. I tend to get stuck in a rut recipe-wise because I’m always wary of trying something new on a weeknight when I’m pressed for time.
Thanks for the recipe! I try most new recipes on weekends when I have more free time. I also tend to make things on the weekends that I know will make a few meals so I can have them leftover for lunches or dinners. A few weeks ago I made a soup on a weeknight that not only did I end up not liking, but it also took me about two hours to make (tons of prep work). Never again!
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