Jewish Recipes/ Snacks/ Starters/Appetizers

Roasted Za’atar Chickpeas or Kadami (Definitely not potato chips!)

I admit it. I don’t really
like chickpeas. I like hummus but only freshly made hummus. The Jerusalem cookbook’s
recipe is fabulous; smooth and silky, creamy and luscious and reminds me of nothing
that comes out of a container here. And I love dipping pita into hummus. But
truth be told I never even liked the garbanzo beans on a restaurant’s salad
bar. (Do they still do salad bars?) So what compelled me to make roasted
chickpeas? They have been showing up everywhere and they would make a great bar
snack. They are crunchy and salty and fairly good for you. And I made mine with
za’atar which I love. But still I am not in love with chickpeas. If I add them
to soups, well, that’s OK. But just like I don’t care for bamboo shoots, well,
garbanzos-chickpeas-whatever you want to call them are kind of in that
category.

I think I was hoping I’d
like them. Maybe they could become my perfect snack. Did you know an entire can
of chickpeas is 420 calories? Each 1/2c serving has 6g of fiber AND 6g of
protein. Maybe I should have another bite. But really I’m an old fashioned
girl. I like potato chips. They are salty and full of fat. And they come in a
variety of flavors. Plus they are good with dips. And as a side dish for a
sandwich. UGH! I better eat more chickpeas.
And I do think I took a
pretty good picture. Which is important in the blogosphere. So check them out.
Convince me. Feel free to add your own favorite seasonings. Send me a different
recipe if you think that will work. Because I really, really do want to like
chickpeas!
 Roasted Za’atar
Chickpeas or Kadami
1 can of
garbanzo beans
1-1 ½   T olive
oil
Seasonings
of choice (I
used 2t za’atar, 1/2t salt, 1/4t smoked paprika)
Preheat
oven to 400 degrees.
Drain water
from can of garbanzos. Place between a sandwich of paper towels to dry. Rub and
the little husks will come off, but you can leave them on if you want.
Place in
an 8×8 pan and drizzle with olive oil. Stir well. Place in oven and bake for
30-40 minutes until they are golden and crisp. Do not burn them and don’t
undercook them either!
Toss with
your favorite seasonings. (A bit like you would popcorn!)
Go ahead.
Eat them all. The entire can has less fat than one serving of potato chips. Maybe
I’ll have another bite!

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  • Abbe Odenwalder
    November 7, 2013 at 3:19 pm

    Just a little sprinkle of cilantro. To make it pretty:)

  • tammy
    November 7, 2013 at 1:57 am

    What are the green things in the dish of chickpeas? Thank you.

  • Abbe
    February 6, 2013 at 7:16 pm

    I have not seen them frozen. But I have bought the dried and used them for the hummus from the Jerusalem cookbook. THAT was totally awesome.Miss you Meirav.

    • Meirav
      February 8, 2013 at 2:34 pm

      Miss you too! maybe when Ori graduates, Ori and I will come to you? maybe…

    • zoe
      February 13, 2013 at 2:47 am

      Please do!

  • Meirav
    February 6, 2013 at 4:19 am

    Mom makes them from scratch. It's a bit complicated for me, so I use the frozen ones. You have them in the States? they are much healthier then the canned…The za'atar is a great idea. Gives it a nice twist

  • Abbe
    February 5, 2013 at 3:30 pm

    Chick peas are good for you, maybe that's why everyone writes about them. But lots of people like them-so maybe that is why, too! Chicago John-just make sure that za'atar is fresh. Or you can use za'atar just sprinkled on bread with a little olive oil. Mmmmmm. And then grill it. Yes, that is soo good!

  • ChgoJohn
    February 5, 2013 at 1:40 pm

    This sounds tasty and I just happen to have some za'atar just sitting idly on a shelf. I'm not much of a chip person but would love to try these. Thanks for sharing.

  • Shut Up and Cook
    February 5, 2013 at 5:00 am

    This is the third chick pea recipe I've seen today! I'm personally thrilled as I love them, but quite curious what must be prompting everyone to be writing about chick peas this week. Did I miss a memo or something? 🙂 Regardless, looks delicious!

  • Abbe
    February 5, 2013 at 4:56 am

    Oh, Mr. Riffs. I do really, really like you!

  • Kitchen Riffs
    February 5, 2013 at 4:32 am

    You did indeed take a nice picture. 😉 I've never roasted chick peas before – weird, since I roast almost everything, it seems! I'll have to give them a try. I do like chick peas, although for some reason I rarely use them. I really need to change that! Anyway, I'll bet I'll like your recipe, even though you don't really. 😉

  • Abbe
    February 5, 2013 at 3:54 am

    Thanks Amy. I wish I loved them as much as everyone else seems too.:(

  • Amy @ What Jew Wanna Eat
    February 5, 2013 at 3:30 am

    Yum I love roasted chickpeas- best snack ever!

  • Abbe
    February 5, 2013 at 1:33 am

    I love za'atar! And you are so right.

  • Natalie G
    February 5, 2013 at 1:30 am

    Roasted chickpeas are always such a good healthy snack, I like that you used zaatar to season!