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Pickled Carrots

Oven-roasted chickpeas make a great snack or a perfect crunch to add variety to vegetarian dishes or salads. The seasoning can be varied endlessly, and here we have chosen a fairly traditional blend of cumin, chili, and paprika. If you want to include garlic, it is recommended to mix it in during the last 10 minutes when you toss the chickpeas.


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Cook – Occupied:   Chop, mix, whisk, …
Check – Look now and then:   Fry, simmer, …
Rest – The food cooks itself:   Cool, rise, roast, …
Recipe

  • CHEF WORK LEVEL:

  • Cook
  • Check
  • Rest
  1. Menu 1
    Pickled Carrots

När ditt recept skall vara klart!

Recipe Brief
    • Steps 1
    • 2 Mins

    Preheat the oven to approximately 175 degrees C with convection or 200 degrees C without convection. Rinse the chickpeas and optionally peel them by placing them in a bowl of cold water and gently massaging them between your fingers so that the skins come off. Peeled chickpeas yield a slightly crispier result. Dry the chickpeas on paper towels or a cloth towel.

    Chickpeas, cooked

    • Steps 2
    • 5 Mins

    Place the dried peas in a bowl and mix with all the spices and olive oil. Stir well. Prepare a baking sheet or an oven-safe dish with parchment paper and spread the seasoned chickpeas in a single layer. Consider folding up the edges of the parchment paper slightly as there is a risk that the peas might pop like popcorn towards the end of roasting if they've been in the oven a bit too long.

    Olive oil Paprika powder Chili powder Cumin Salt

    • Steps 3
    • 40 Mins

    Place the tray or mold in the middle of the oven for about 40-50 minutes. Stir the peas occasionally during this time and check them more carefully towards the end of roasting. If necessary, increase the temperature or let the peas roast longer if they still look pale, or remove them early/lower the temperature if they risk burning.

    • Steps 4
    • 2 Mins

    Remove the tray and let the chickpeas cool for a while. Season with salt and more spices if needed. Done! The roasted chickpeas will keep for a few days in a container with a tight-fitting lid.

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