While most of us don't think about pumpkin seeds on a regular basis we should. They pack a lot of nutritional value into a small package making them a healthy portable snack. Add to this the numerous health benefits of chickpeas and you have yourself a stellar on-the-go snack.
Though the recipe can easily be made with canned chickpeas it is worth the extra effort of using dried.
Roasted Chickpeas & Pumpkin Seeds
(adapted from Men's Health Magazine)
1 cup dried chickpeas
1/2 cup celery, cut into large pieces
1/2 cup carrots, cut into large pieces
1/2 cup onions, cut into large pieces
1 garlic clove, peeled & left whole
1/2 cup pumpkin seeds
crushed red pepper
1. Soak the chickpeas overnight in water, covering by 3 inches. The next day, in a medium pot over medium heat, add the beans, celery, carrots, onions, and garlic, and 3 cups water. Cook until the beans are tender, about 55 minutes, adding more water if needed. Allow the beans to cool. Drain and dry the beans with paper towels. Discard the vegetables and garlic.
2. Preheat your oven to 250°F. Transfer chickpeas to half a baking sheet. On the other side, scatter the pumpkin seeds. Bake everything till crunchy, about 20 minutes.
3. In a medium pot, add an inch or so of olive oil. Heat the oil until it reaches a steady 375°F. Using a slotted spoon, transfer the chickpeas to the oil and fry until very crispy, 2 to 3 minutes. With a slotted spoon, transfer the chickpeas to a plate lined with paper towels. Once cooled slightly, toss them with the pumpkin seeds and sea salt. Makes 2 to 3 servings.