Sunday, September 11, 2016

Eatin' Goober Peas

As another Lame Cherry exclusive in matter anti matter.

I always get these recipes in my inbox, because I sign up for them. Most of the time it is like funeral eats at a Lutheran supper, in some damn open can of cream of something, poured onto some box of noodles with some 5 pounds of lard burgers, followed by, "This is so good".

Almost dying from that phrase in stomach aches, I actually found a recipe with is something to try. I will preface this in Shelly our grocer  was telling us to deep fry these garbanzo beans and put on Parmesan cheese, which is what I did and it almost boiled over in deep frying.......which is not what one wants in grease fires, SO BE CAREFUL, but if you bake in the oven, there will be no boiling over.
The Parmesan goes on after you cook the chickpeas.

These chickpeas sort of remind me of peanuts on their own in French frying, so I like them the way they are. It is something to try as they apparently do keep when done right.

  • 1 16 ounce bag organic chickpeas (garbanzo beans), soaked overnight
For BBQ seasoning (loosely based on this recipe...each seasoning mix covers ⅓ of the beans):
  • 2 Tbsp. organic extra virgin olive oil
  • 2 tsp. chili powder
  • 2 tsp. organic apple cider vinegar
  • 2 tsp.  cane sugar
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. organic, stone ground mustard
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. sea salt
For Salt and Vinegar seasoning:
  • 2 cups organic white vinegar
  • 1 tbsp. sea salt
  • 2 tsp. organic extra-virgin olive oil
For Chili-Lime seasoning:
  • 2 tsp. organic extra-virgin olive oil
  • 2 tsp. chili powder
  • 2 tsp. zest from an organic lime
  • 2 tsp. finely grated ginger root
  • 1 tsp. sea salt
  1. Preheat oven to 400 degrees.
Prepare the beans:
  1. Cover the soaked beans with water (you want about twice the amount of water as beans), boil until soft, about an hour. Drain and rinse beans, allow to dry in a colander.
For Salt and Vinegar flavor:
  1. Place ⅓ of the beans in a sauce pan, and pour 2 cups of vinegar over them. Boil the beans in vinegar for ½ hour, drain and do not rinse. Toss beans with sea salt and olive oil, making sure they are evenly coated. Pour beans on an oiled cookie sheet in a single layer.
For BBQ and Chili-Lime flavors:
  1. Mix all ingredients for BBQ flavor together in a bowl. Add ⅓ of the prepared beans to the bowl, and stir until the beans are well coated. Pour beans onto a greased cookie sheet, making sure that they are in a single layer. Repeat with Chili-Lime ingredients, and another ⅓ of the beans.
  2. Roast the chickpeas in the oven for 30-40 minutes, watching them so that they don't burn. You will want to start checking them after about 25 minutes, as they will quickly go from nicely browned to too brown!
  3. Store in an airtight container like Mason jars.

I did not soak my garbanzo beans, but instead used my Presto pressure cooker and put them on for about 1/2 hour in covered with water, and they turn out great.