In the meeting of Overlooked Legumes Unite! (ULA), we envision that the chickpeas stand front and center with a long list of overlooked complaints. Poor 'lil guys.
Who knew chickpeas could be such crunchy, tasty little snacks? Our secret is giving them a good long smoke-filled siesta and a generous dusting of cayenne pepper and chipotle chile powder. Behold! They are transformed and delectable! A smoke bath can certainly work wonders.
SMOKED SPICY CHICKPEA-"NUTS"
PREP TIME: 5 minutes
COOK TIME: 1 hour and 30 minutes, including smoke time
RECOMMENDED PELLETS: Hickory or Alder
SERVES: 4 to 6
INGREDIENTS
2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 teaspoon ground cumin
1 garlic clove, minced
1 teaspoon chipotle chile powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
PREPARATION
Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes).
Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated.
Spread the chickpeas in an even layer on a rimmed baking sheet lined with foil and smoke on the Traeger for 1 hour.
Turn the heat up to High and cook for an additional 20 to 30 minutes or until the chickpeas are crisp.
Take the chickpeas off the Traeger and enjoy while they are warm or keep them at room temp in a resealable bag.
PRINTABLE RECIPE: