For my very first Secret Recipe Club assignment back in July 2011, I tried to roast chickpeas. I love chickpeas and I love wasabi peas so I had high hopes. They came out soggy and chewy, not crunchy and delicious. (Needless to say I moved on to another recipe.)
Recently I was reading some great tips about roasting chickpeas at The Vintage Mixer. The key is to make sure your canned chickpeas are almost totally dry and “skinned.” Then, Becky used these same roasted beauties as a garnish for a creamed carrot soup. “Genius,” I thought. “Chickpea courtons!”
Please check out Becky’s site for a great recipe and tips.
I roasted my chickpeas using Becky’s guidance. I found a spicy recipe in an old Bon Appétit (October 2010). They turned out perfect.
Spicy Roasted Chickpeas
from Spice Roasted Chickpeas (Bon Appétit, October 2011)
1 (15 oz.) can chickpeas (I use Goya.)
3/4 t. cumin seeds
3/4 t. coriander seeds
1 T. extra-virgin olive oil
Pinch of cayenne pepper
Coarse sea salt
Drain and rinse chickpeas. Place on a clean kitchen towel and let dry. Once dry, use the kitchen towel to “rub off” the outer skin. This will ensure your roasted chickpeas are crunchy.
Preheat oven to 400°F.
Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground.
Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes. Let stand at room temperature.
If you make them ahead, you can reheat them in 400°F oven until warm, about 5 minutes, before serving if desired. (I like them at room temperature, though.)
Now for the soup. A while back I posted a Pumpkin-Tomato Soup with Chickpeas and I mentioned that I thought the basic recipe would make a good creamed soup on its own. Here is what I came up with on a recent snow day at home.
White Bean-Tomato Soup
based on Pumpkin-Tomato Soup with Chickpeas
1 large garlic clove, minced
1 T. extra-virgin olive oil
2 c. pumpkin puree
2 c. chicken broth
1 (16-oz) can white kidney beans, drained and rinsed
1 (25.46 oz. ) box Pomi strained tomatoes
1 t. finely chopped fresh sage
Salt and pepper, to taste
Cook garlic in oil in a large, heavy saucepan over moderate heat, stirring frequently, until golden, about 1 minute. Add pumpkin puree, broth, beans, tomatoes, and sage.
Bring to boil and then reduce to simmer. Simmer 20 minutes. Remove from heat and puree with an immersion blender. Season with salt and pepper to taste.
Serve with a garnish of roasted chickpea croutons.
Yes, this soup has pumpkin in it as well. If you have pumpkin-haters in the family, simply don’t tell them. If you have bean-haters in the family, call this a Tomato-Pumpkin Soup. If you have bean and pumpkin haters in the family, just tell them it’s a tomato soup. I am all about subterfuge if it helps your family eat healthier.
There is no need for cream in this soup. The beans and pumpkin gives it a silky consistency.