Summer 2014, a hitchhike from Istanbul to Samsun, really nice new acquaintances and a Turkish trail mix with nuts, raisins and baked chickpeas. That was the first time i ate dry baked chickpeas as a snack and, like with everything else we ate in Turkey, I more or less fell in love at first bite. I mean, what can you dislike about a crunchy chickpea? It's even oil-free, so it's actually not bad for you body at all, it's nutritious and is so fulfilling in those moments when you just need a lazy (movie night) snack. These homemade ones might never turn out like real Turkish leblebi, but that doesn't matter - they sure will be tasty and fulfilling in their own way. So, here is how to make them!
what/
1 cup dried chickpeas
1 tbsp nutritional yeast
1 tbsp soy sauce
1 tsp sweet paprika
1/3 tsp Himalayan salt
1/3 tsp black pepper
how/
Soak the chickpeas in water for 12 hours, drain and cook in clean water for around 40 minutes, or until soft. Drain the water (you can save it and use as aquafaba; let me know if you want a post about that) and let the chickpeas dry a bit. Put them in a bowl, add all the spices and mix well. Spread the seasoned chickpeas on a baking tray and bake on 180 °C for around 30 minutes, until they are crispy from the outside.
Enjoy!
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