Smoked Chickpeas
Chickpeas are delicious and pack a protein punch. When smoked, chickpeas get crisp and have a rich taste that is a compliment to any BBQ plate.
Ingredients.
2 cans of chickpeas or 10 ounces dry
2 tablespoons Pure Grit Rub
Pure Grit BBQ Sauce
Prep.
Drain the chickpeas from the can and rinse, or remove from your InstaPot. Feel free to remove the husks or leave as-is, your preference. Pat dry with a towel and put in mixing bowl.
Toss chickpeas in a bowl with the rub. Mix thoroughly until all the chickpeas are covered.
Note: Smoking times and temperatures will vary based on your smoking method, equipment, etc.
Cooking.
SMOKER
Temp: 225° | Time: 1 hour | Woods: Hickory, Alder, Apple
This one is fairly easy. Throw them in a foil pan and smoke for an hour. Most prefer them on the dry side. If you like more moisture, cover them after 30 minutes and finish smoking.
Temp: 475° for 10-15 minutes then 375° for 30-45 minutes | Time: 1 hour
Woods: Hickory, Alder, Mesquite
Spray the inside of the bag with cooking spray.
Remember, smoker bags can be used directly on a grill or over a campfire.
STOVE TOP SMOKER
Temp: Medium heat | Time: 1 hour | Woods: Hickory, Alder, Apple
For easy clean up, line the drip tray with foil and spray the grate so they don't stick.
REGULAR OVEN
Temp: 425° | Time: Approximately 1 hour, or until tender
It’s also possible to use your regular oven or stove (times and temps vary) of course it just won’t have that authentic BBQ smokey taste.
Finish.
Finish on the stove in a hot skillet with BBQ sauce for 1-2 minutes, or if you want them frizzled, air fry for 2-5 minutes first to crisp them up.
Serve.
Serve as a side or add these chickpeas to salads and tacos. Save a cup or two to make BBQ Hummus or our BBQ Chick Burgers.