Za’atar-Spiced Crispy Chickpeas
Created By: Chef Robin Leventhal, Crave Food
Use: York Garbanzo Beans
Yields: About 5 1/2 cups
These are an addictive snack with plenty of delicate crunch. Za’atar is a relative of the thyme plant that grows wild in Israel. In the U.S., it’s most commonly blended with sumac, sesame seeds and salt for a slightly tart, savory seasoning that’s known by the same name as the herb.
1 1/2 teaspoons salt
3 cups dried PNW Co-op Pedrosillano or York chickpeas
3 teaspoons olive oil
Za’atar spice blend to taste (If you'd prefer another spice, go for it!)
Additional salt to taste
• Pour about 6 cups of water into a large, heavy pot. Dissolve the salt, add the dry chickpeas and cover. Let sit overnight.
• The next day, drain the chickpeas and return them to the pot, adding fresh water to cover the beans. Set the pot over medium-high heat and bring to a boil. Cook until tender and creamy, about 1 hour.
• When the beans are cooked, preheat the oven to 350 degrees. Drain the beans and spread them on a sheet pan in a single layer. Cook until golden brown, about 40 minutes. Gently shake the pan occasionally for more even cooking.
• Drizzle the olive oil over the chickpeas and shake or stir until they're fairly evenly coated. Season generously with za’atar and additional kosher salt to taste. Serve immediately, or store in an airtight container for up to 3 weeks.