We made two kinds of chickpeas. We made crispy chickpeas and crispy crunchy roasted chickpeas. Here are the ingredients and instructions for both.

Ingredients

Crispy Chickpeas

• 2 cans of chickpeas, rinsed, drained, and pat dry
• 1/3 cup olive oil
• 4 cloves of garlic minced
• herbs, salt, and pepper

Crispy Crunchy Roasted Chickpeas

• 119oz can of chickpeas, drained and rinsed
• 1 tablespoon of olive oil
• 3/4 teaspoon of chili powder
• 1/2 teaspoon of dried thyme leaves
• 1/2 teaspoon of salt

Before we started to make our chickpeas, we prepared the kitchen, washed our hands, got out the ingredients, and put on our aprons. The kitchen staff was divided into two groups, with one half of the staff working on the crispy chickpeas, and the other half of the staff working on the crispy crunchy roasted chickpeas. The head chefs of that day were Mimi and Mason (who left the class).

Let’s start with the crispy chickpeas, since those are simpler. First, we washed the chickpeas, before cutting pieces of garlic to advance the process. After that, we add the chickpeas, salt, pepper, herbs, cut-up garlic, and one half of the 1/3 cup of oil, then mix all of them together nicely. Then, with the remainder olive oil, we spread it out on a frying pan, before adding the chickpea mixture onto the pan. We then lay the pan on an oven, preheat it to 375F, and leave it that way for a while. One student would operate the pan, often mixing the chickpeas so that they don’t burn. We cook the chickpeas until they have a golden brown color and start to split. Once that’s done, we lay them all out on a covered baking sheet, and the crispy chickpeas are ready to eat!

Next is the crispy, crunchy, roasted chickpeas. Before we would do anything though, we would preheat one of the ovens to 375F (190C). Once we did that, we would spread the chickpeas on a single layer on a baking sheet and put them in the oven. After about 30 minutes of letting them bake (stopping to shake them every now and then), we would remove the chickpeas form the oven and carefully put them in a bowl, along with the olive oil, chili powder, thyme, and salt. After coating the roasted chickpeas, we would put them back in the oven another 15 minutes until they looked golden and crispy. All that was left to do was to wait to let them cool off before we could eat

I enjoyed making this recipe, and I can say that the rest of the cooking class enjoyed it as well. There’s not really much I would change about it. This was a nice simple recipe.

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