[:hk]烤鷹咀豆【低卡零咀】Simple Roasted Chickpeas Recipe[:en]Simple Crispy Roasted Chickpea Snack Recipe[:]

[:hk]

收集鷹咀豆汁做蛋白代替品，留下很多鷹咀豆。鷹嘴豆的澱粉質飽腹感很強，雖然烹調方法多樣，家裡只有熊貓先生和肥丁兩口子，300 克不知到何年何月才吃得完，烤成香脆的零嘴是最快捷又耐保存的選擇，調味料是家裡隨手抓的，如果你手邊沒肥丁的調味料，自己搭配也可以。只用了不足 1 小匙，烤起來口味和質感和油炸豆很像唷，烤豆可保存 1 ~ 2 週，冬天放室溫就可以了，當零食香口，也可以配搭沙拉或放在濃湯上。

鷹咀豆外形尖如鷹嘴，又名馬豆、雞豆、雞心豆等，是印度、巴基斯坦的常見食材，在歐洲也十分流行，其澱粉有板栗的香味，是高營養的豆類食品，富含多種植物蛋白質和多種胺基酸、維生素、粗纖維及鈣、鎂、鐵等，是糖尿病、高血壓和腎虛體弱者的健康食品。

[embedyt] http://www.youtube.com/watch?v=M_zXtRuipKA%5B/embedyt%5D

材料

• 鷹嘴豆 Cooked Chickpeas 300 g (煮熟，如何煮熟點這裏)
• 岩鹽 Hymalayan Salt   1/4 小匙
• 油 Oil  1/2 小匙 ( 肥丁用牛油果油 )
• 甜椒粉 Paprika 1/2 小匙
• 鮮磨咖哩粉 Fresh Grated Curry Mix 1/2 小匙 ( 自製咖喱粉點這裏 )
• 孜然粉 Cumin 1/4 小匙

做法

1. 把煮熟的鷹嘴豆濾乾水分，煮過鷹嘴豆的水可以代替蛋白，不要棄掉（如何煮熟鷹嘴豆及製作蛋白代替品點這裏）

2. 用廚房紙巾把鷹嘴豆的水分盡量吸乾，豆子要乾才烤得鬆脆。要是有時間，風乾半天，鷹嘴豆表面乾爽就可以，如有豆衣分離了，可把豆衣取走，這樣做是避免烤焦，豆衣沒有分離就不用理會了

3. 平鋪在鋪有烘焙布的烤盤上，放入烤箱 100ºC先烤 10 分鐘，把水分再烘乾一點

4. 預熱烤箱 160ºC，混合香料均勻

5. 取出鷹嘴豆，灑上鹽、香料，拌均後，再加入油，拌勻，讓每顆鷹嘴豆都能沾到調味料和油

6. 送進烤箱 150ºC 烤 40 ~ 60 分鐘，烤好的鷹嘴豆體積會縮小一點，咬下去脆脆就是完成了，如感覺仍是澱粉質，就要再烤多些時間

7. 烤好後關掉烤箱，不用把鷹嘴豆取出，把烤箱門打開一點，讓豆子在烤箱裡放涼，鷹嘴豆會更脆

8. 放涼後放入密封的容器中，酥脆的口感可保持約 1、2天，之後回潮變軟，可放回烤箱100ºC 10 分鐘

小叮嚀

• 把鷹嘴豆先弄乾爽才加入調味料，既可以讓豆子更入味，也可以更快烤得乾脆，這步驟非常重要唷
• 腎功能不好或高血壓可不加鹽

 [:en]

These roasted chickpeas are crunchy and spicy, plus a tasty and healthy snack. Just toss them with a little oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in air-tight containter at room temperature.

Ingredients

• 300 g Cooked Chickpeas 300 g (How to Cooked Chickpeas Click Here)
• 1/4 tsp Hymalayan Salt
• 1/2 tsp Oil
• 1/2 tsp Paprika
• 1/2 tsp Fresh Grated Curry Mix ( Homemade Curry Mix Click Here )
• 1/4 tsp Ground Cumin

Instructions

1. Pat your chickpeas very dry with kitchen paper.  You want every drip of water off of your beans.  Any remaining moisture will prevent them from getting crunchy during the roasting process. You may also let it dry for half a day.

2. As you pat the chickpeas dry, you’ll find that their skins may easily be coming off on your paper towel. That’s fine! It is even more crunchy if the outer skins are removed. If you wish to take the time to remove the skins, feel free.

3. Roast chickpeas before adding spice and oil in the 100ºC for 10 minutes first. This little trick helps them get crunchier.

4. Mix the spice. Take the slightly roasted chickpeas from the oven, toss it throughly with salt, spice and oil.

5. Preheat oven to 160ºC and stick the beans in for 40 ~ 60 minutes depends how much beans you have.

7. Turn the oven off, crack the door open slightly, and leave the beans inside as the oven cools down.  Sitting in the oven as it cools down, rather than sitting at room temperature, will help the beans get crunchier.

8. Stored in air-tight containter at room temperature. Few days later, if it is not crunch any more, baked it at 100ºC  for 10 minutes it will become crunchy again.

[:]