It can be quite difficult to find the perfect snack for that 4 o’clock slump. I often find myself reaching for a piece of fruit as it’s what’s to hand, and because let’s face it - it’s easy. But for times when I’m trying to watch my fruit intake (i.e. on days when I have already eaten 4 portions of fruit), or if I simply fancy something savoury, then an apple just doesn’t cut it!
These spiced chickpeas are fairly quick and easy to prepare, yet very tasty, and provide the type of crunch which you would come to expect from a bag of crisps.
These spiced chickpeas are fairly quick and easy to prepare, yet very tasty, and provide the type of crunch which you would come to expect from a bag of crisps.
Ingredients:
250g canned chickpeas (drained)
2 tsp oil (rapeseed)
1 tsp harissa paste
1 tsp five spice
Salt and pepper to taste
2 tsp oil (rapeseed)
1 tsp harissa paste
1 tsp five spice
Salt and pepper to taste
Method:
Preheat the oven to 220C/gas 7 and lay the chickpeas on a kitchen towel to dry as much of the moisture from them as possible. Mix the oil, spice and paste together in a separate bowl.
Once dry, scatter the chickpeas in one even layer on a baking tray and drizzle with only half of the spice mixture. Roast them in the oven for 20-30 minutes, shaking the tray every 10 minutes or so.
You will know they’re ready when they are golden brown and have a crunchy outer shell (some of the chickpeas may pop open but that’s fine). Cover the roasted chickpeas in the remaining mixture and serve immediately.
The longer you leave them to cool, the less crunchy they will remain – whilst cooling they take on a wonderfully chewy texture that it just as satisfying as the original crunch.
And these little gems are not just another afternoon snack; they fulfil many roles, including being the perfect accompaniment to an ice cold beer, as well as acting as a more saintly version of a crouton on salads.
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