Chickpea Poppers

Directions

1. 1
   Heat the oven to 425 degrees F. Drain the chickpeas in a large colander to get rid of as much moisture as possible, 15 minutes. If using canned, rinse first then drain.
2. 2
   Mix together all the ingredients in a large bowl, coating the chickpeas well.
3. 3
   Arrange the seasoned chickpeas in a single layer on a foil-lined baking sheet.
4. 4
   Bake 15 minutes. Remove the tray from the oven; mix gently so the chickpeas cook evenly. Return to oven and bake 15 minutes more.
5. 5
   Cool 15 minutes. Sprinkle with the additional red chili powder if you like.
6. 6
   TO PREPARE YOUR OWN COOKED CHICKPEAS:
7. 7
   Singla says soaking the chickpeas first isn't necessary. They will cook up just as soft as if they were presoaked. Don't have a slow cooker? Use a heavy pot, such as a Dutch oven, reduce the amount of water by 1/2 to 1 cup, use a very low flame and keep a careful eye that the chickpeas don't burn.
8. 8
   Pick over and rinse 3 cups (about 18 ounces) whole, dried chickpeas.
9. 9
   Place in a 3 1/2-quart capacity slow cooker with 5 cups water.
10. 10
    Cook on high 4 hours.
11. 11
    Rinse the beans with cold water to stop the cooking process; drain excess liquid.
12. 12
    Store in the refrigerator up to 1 week or the freezer up to 3 months. Makes 7 cups.