Stragalia are a delicious, nutritious, totally addictive snack and so simple to make! With coriander and fennel seeds, fresh ground black pepper, sea salt and garlic - this recipe is the perfect combination of traditional Greek spices. A fantastic on-the-go option for work or school too! The secret to getting crunchy, nutty good bites every time? A very hot oven!
Stragalia: Greek Toasted Chickpeas [Vegan]
- 3 cups cooked chickpeas (2, 15 ounce cans)
- 3 tbsp olive oil
- 1/2 tsp fresh ground pepper
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1/4 tsp (scant) cumin seeds
- 1/2 cup golden raisins
- fresh squeezed lemon juice
- red pepper flakes
- With mortar and pestle or spice grinder, grind all spices together. In a large bowl, add ground spices and olive oil. Stir to combine completely.
- (**If you are starting with dried chickpeas, see cooking instruction below before continuing on to the next step.)
- Rinse chickpeas (canned) and pat dry. Gently rub with dishcloth to loosen skins and remove as many as possible. Add chickpeas to oil and spice mixture and stir gently to coat all chickpeas well.
- Spread coated chickpeas out onto a large cookie sheet in a single layer. Cook on middle rack of a 400 degree oven for 40-45 minutes until brown and crunchy. A packed pan may take up to 60 minutes. Give the pan a quick shake or stir with a wooden spoon about every 15 minutes to toast all sides evenly.
- At 35 minutes, test one to see if you’ve gotten to a good state of crunch. If you don’t have a ton of chickpeas on your tray, you may be done. I like mine a little well done so often go to about 45-50 minutes. Just be careful though once you get over 45 minutes as they can quickly burn!
- I love golden raisins in my stragalia with red pepper flakes and fresh lemon juice adds the perfect pop of bright flavor – give a squeeze and see what you think. It's best to wait a bit until your stragalia have cooled a bit to mix these in.
- I like to let my stragalia completely dry out for at least a day or so uncovered on the counter before storing in an airtight container or plastic snack bag.
- This recipe doubles and triples easily and turns out fantastic every time.
- Soak dried chickpeas overnight or for anywhere from 6-8 hours. Soak them in a large pot and make sure chickpeas are covered with at least 2 inches of water.
- After soaking, drain and cover soaked chickpeas with at least 3-4 inches of fresh water. Bring to a rolling boil. A fluffy, stiff white foam will cover the surface of the water. Skim the foam off, lower the heat to a simmer and cook for 1 hour or until the chickpeas are still firm but squish under a little pressure..
- At this point, you may choose to add a crushed clove or two of raw garlic, a shallot and perhaps a few sprigs of thyme along with a pinch of salt to season the chickpeas. Remember to remove any seasoning ingredients when chickpeas are cooked. Another seasoning option at this point in the recipe is to add a bouquet garni of Greek herbs/spices to the cooking chickpeas. Worth the extra step if you have the time!
- Check the water level every half hour and make sure there is always at least an inch of water covering the cooking chickpeas. Stir every half hour also. I find it very helpful to have a 2 cup measuring cup of water next to the stove to add water when necessary. You’ll know the chickpeas are close to done when the skins start coming away from the chickpeas after stirring.
MAKE AHEAD OPTION: Once cooked, boiled chickpeas keep just fine, covered and refrigerated, for up to 5 days until you're ready to toast them.