How to roast chickpeas

Chickpeas

It is a type of grain that is harvested, dried, and then roasted. There are several types and colors. Chickpeas are distinguished by their richness in protein in a way that exceeds meat. They are also rich in mineral salts and vitamins that benefit the body. They are also considered complete food for the body and provide them with the energy needed for a full day’s activity. Its benefits have been known since ancient times, as ancient Arab doctors referred to it, and modern medicine has confirmed it. The way in which chickpeas are prepared and served is varied. There are green chickpeas that are grilled, and chickpeas that are dried and soaked to be ground later with the addition of some seasonings to prepare the ground chickpea dish known in the Levant. There is a type in which chickpeas are roasted to produce chickpea flour, which is widely used in Indian and Iraqi dishes, and another type in which chickpeas are roasted to prepare nuts or what is called (Qadama).

Origin of roasted chickpeas

It is said that roasted and salted chickpeas spread in Turkey, but all evidence indicates that it originated in the Levant, where qadama was mentioned in women’s chants, songs, and evening gatherings. Roasted chickpeas vary, some of which are very salty and hard and are called (qadama dry), and some are low in salt. The chickpeas are of medium hardness and are called (soft qadama). The chickpeas are picked, dried, and exposed to the sun for a full week, where they are placed in wooden boxes, then roasted for ten minutes in large special roasting trays, and spread out on the sand for a full week, with constant stirring and exposure to the sun until the sand is absorbed. Excess moisture from it, then it is washed and placed in wooden boxes to dry again for a week and the outer skin comes off of it, and it is roasted by adding a little of any type of light vegetable oil and exposing it to heat and salting it as desired, then it is stored in wooden boxes and distributed to shops to be prepared. Sell it, and I will present to you, madam, two ways to roast chickpeas at home with easy steps:

Roasted chickpeas from Arabic cuisine

Bring a kilo of chickpeas and soak them in lukewarm water for an entire night. The next night, drain the water from the chickpeas well. You have the option of removing the outer peels of the beans or keeping them. Then bring a flat tray, place a kitchen towel on it, and spread the chickpeas on it until they dry. Completely, and after the chickpeas get rid of the moisture, get rid of the towel paper and place it over medium heat on the gas burner, stirring constantly for ten minutes. Add to the chickpeas a spoonful of soybean oil and a little salt, preferably sea salt, and stir it well and place it in the oven at 150. Celsius to fully roast with constant stirring. After the chickpeas acquire a roasted flavor, you can cool them, keep them in a glass container, and serve them when needed as a type of nuts.

Roasted chickpeas from Indian cuisine

You need a quarter kilo of chickpeas, and this quantity is enough for three people, and you can increase the quantity as you wish. Soak the chickpeas in cold water for a whole night, then boil them for a third of an hour until the chickpeas grow in size. Drain the chickpeas from the water and put two tablespoons of soybean oil on them and stir. Chickpeas well, then add a spoonful of salt and black pepper, and a spoonful of curry. Stir the ingredients well and spread the chickpeas in an oven tray and roast the chickpeas, stirring constantly, for a third of an hour until they take on a golden color. After they come out of the oven, put them in a bowl and put a spoonful of paprika on them. Sweet, and you can add hot paprika if you wish, and a teaspoon of garlic powder. Stir the chickpeas with the spices, distribute them in serving plates, and serve them as a snack.