Weight Watchers sells a snack that my wife and I both like: Roasted Chickpeas in Sea Salt and perhaps a Honey variation that are low in Smart Points and quite tasty. I figured I should be able to make these at home, so checked out a few recipes. Yep, pretty easy but most were for the oven. I didn't feel like heating the house up today and decided to smoke up a test batch on the Weber kettle.
Drain and rinse a can of Goya Chickpeas.
Place them on paper towels to dry, trying to get them as dry as possible. I left them out to air dry for about a half hour.
In the meantime, fire up the Weber kettle. I went indirect with the SnS, temps were in the 350-400 range with my through the vent hole thermometer.
Spray the chickpeas with EVOO and liberally sprinkle with sea salt. On to the Weber they go in an aluminum pan -
Shake every so often. After about a half hour they're beginning to take on some color. The intent is to get them crunchy. They're not there yet.
After about an hour or so, they're looking pretty darn good.
Ready for snacking. They crisped up quite nicely and had a good crunch to them. Many of the recipes complained about them still being soft on the inside but the majority of these had a nice crunch. Success!
They disappeared as a great mid-afternoon snack. The Mrs wants to know when I'm making the next batch. :grin:
Alternate seasonings could be chili powder, garlic powder, smoked paprika, etc. The sea salt worked fine for us.
Not the most earth shattering news in the snack world but it's fun to experiment.
Regards,
-lunchman
Drain and rinse a can of Goya Chickpeas.
Place them on paper towels to dry, trying to get them as dry as possible. I left them out to air dry for about a half hour.
In the meantime, fire up the Weber kettle. I went indirect with the SnS, temps were in the 350-400 range with my through the vent hole thermometer.
Spray the chickpeas with EVOO and liberally sprinkle with sea salt. On to the Weber they go in an aluminum pan -
Shake every so often. After about a half hour they're beginning to take on some color. The intent is to get them crunchy. They're not there yet.
After about an hour or so, they're looking pretty darn good.
Ready for snacking. They crisped up quite nicely and had a good crunch to them. Many of the recipes complained about them still being soft on the inside but the majority of these had a nice crunch. Success!
They disappeared as a great mid-afternoon snack. The Mrs wants to know when I'm making the next batch. :grin:
Alternate seasonings could be chili powder, garlic powder, smoked paprika, etc. The sea salt worked fine for us.
Not the most earth shattering news in the snack world but it's fun to experiment.
Regards,
-lunchman
