There has been quite a bit of press around puffed chickpeas over the last month. GRDC are funding research into the puffability of certain varieties of chickpeas and whether these can command higher prices. So what are puffed chickpeas? Puffed or popped chickpeas are a highly nutritious snack food popular in India. After a bit of research we undertook our own trial of popping and puffing some chickpeas.
Our best and easiest results were achieved by baking (as opposed to frying) the peas. We trialled a mix of plain and spiced peas with different but equally morish results. The plain chickpeas were simply a rinsed and well drained can of chickpeas spread on a tray and baked at 230 deg. C for 40-50 mins, stirring occasionally. The spiced peas were just as easy with the addition of a tablespoon of Moroccan spices, ½ teaspoon sea salt and a drizzle of olive oil. Stir well, spread on a baking tray and cook at 230 deg. C for 30-40 mins, stirring occasionally.
I don’t think they will take off as a substitute for popcorn at the movies, but the team gave them a tick of approval.