By the way, you’re welcome.
Bakon Chickpeas are seriously addicting. You’ll be mad at me but you’ll secretly love me for introducing these babies into your life. The best part about these are, they’re actually super easy to make. What did my nephews think of these?
I currently use a nonstick pan (and probably not the good kind) but I’m using what I got for now and it cooks well. So my advice to you is even if you don’t have everything I have listed here or have something better – use what you’ve got and work it.
How many ways have I eaten these? For breakfast, for lunch, for dinner. LoL, they’re a nice finger food for guests. I find making a few “sides” for people to nosh on makes for happy tummies and calm energy.
• Stove top
• (Nonstick) Pan
• Baking Dish
• Cooking Utensils
• Can of Chickpeas (if you have freshly made, I would love to hear/see how that comes out)
• Extra Virgin Olive Oil
Spices Such As..
• Smoked Paprika
• Cayenne Pepper (optional) – I leave this out if I’m serving to kids
• Sea Salt (optional)
________________________ (This line is here to remind you that sometimes you need boundaries in your life. This is not one of those times. This dish is completely delicious with the above ingredients..I sometimes add the below out of habit and I think they’re good for me)
• Garlic (optional)
• Ginger (optional)
• Tumeric (optional)
• Get some oil in that pan and heat on medium. You want to be a bit generous with this because everything’s going into the oven and it will dry out if there’s not enough.
• Open and rinse your chickpeas
• Add to heated oil
• Stir and cook for a minute
• The biggest flavoring in this dish is the smoked paprika. With a heavy hand, sprinkle enough to beautifully cover the exposed beans with that bright red color. Stir with spoon. Repeat with the smoked paprika once or twice.
• Add the cumin to cover the exposed beans.
• If you’re into heat, lightly sprinkle some cayenne.
• If you’re cool with salt, lightly sprinkle some sea salt
• If I’m feeling like adding something extra to my chickpeas, I sometimes add some garlic powder, ginger, and turmeric. Honestly they’re so good with or without this step so it’s up to you.
• Put oven on bake (mine goes automatically to 350 degrees.
• Stir and cook for about 5 minutes. There should still be enough oil in the pan so everything’s looking shiny and bubbling. Turn the stove off.
• Lightly stir and pour into baking dish, this will come out best (crispy) if the beans can be cooked in just one layer.
• Bake for about 10 minutes and check color/texture. You want them to slightly crisp up. The baking maintains the softness inside of the bean. (If you don’t have an oven…you can just continue in the pan. I have found that the end result using just the pan is a little drier, but they’re still delicious) You may want to bake another 5 minutes or so depending on your oven.
• Turn your oven off and place dish on stove to cool. At this point, the bakon chickpeas should be smelling up your kitchen with such loveliness, they might not make it to a dish. Go ahead, dig your spoon in (less dishes and I won’t tell).
• Whatever you do, try not to burn yourself, and enjoy <3
I would love to hear if you tried these, how did they come out?
What did you do the same/differently?
Any suggestions to share?
Thank you all and