Makes 7 cups (1.75 L) roasted chickpeas.
Roasted chickpeas are perfect for snacking—and you can toss them with different seasonings to suit anyone’s tastes. Crunchy, healthy, and satisfying, they’re a great alternative to popcorn! And they have less fat than toasted nuts. Grab a bag to-go and hit the boardwalk or the trails.
Place dried chickpeas in large colander. Sort through them and remove any tiny pebbles or other debris. Rinse under cold running water and place in large, heavy saucepan with three times their volume of cold water. Bring to a gentle boil. Then remove saucepan from heat and let beans soak uncovered for no more than 2 hours. Soaking beans for too long causes them to ferment, which affects flavour and digestibility.
Once beans have soaked for the recommended time, drain well and return to large saucepan. Cover with several inches of cold water and bring to a boil. Gently boil for 1 hour, or until theyu2019re still slightly firm but have the desired tenderness. Drain and spread out on a couple of baking sheets lined with kitchen towels.
Thoroughly blot dry with paper towels or kitchen cloths. (You want them to be fully dried or they will not crisp properly during baking.) Transfer to large bowl and rub chickpeas with olive oil. Stir in salt and evenly divide between 2 greased baking sheets. Spread each out in even layers.
Preheat oven to 400 F (200 C). Place baking sheets in oven and bake for 40 minutes, until golden, dry, and crispy, shaking pans every 10 minutes and rotating halfway through baking.
When chickpeas are done, remove from oven. Scoop out 1 cup (250 mL) at a time and toss with seasonings of your choice while chickpeas are still warm.
This recipe is part of the Street Food Chic collection.
With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath. When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.