I’m a bit of a crisp fiend – if there’s a packet in the house, I just can’t help myself. And that’s pretty dangerous when you work from home! So, on my quest for an alternative I’ve discovered crunchy roasted chickpeas. They are really easy to make and equally addictive – but luckily, significantly more healthy.
Make in 2 hours
– 2 servings
– 1 of your 5 a day
– Vegetarian
Ingredients
- 400g tin chickpeas in water
- 1 tbsp oil (I use rapeseed oil)
- salt & pepper
Method
- Drain the chickpeas and give them a quick wash under the tap, removing any loose skins that you see (don’t worry about doing this for all of them though).
- Spread out the chickpeas on some kitchen roll, to absorb the moisture and leave for an hour, or more if you can. (This is to dry them out a bit, if not you don’t get the same sort of crunch.)
- Heat the oven to 200°/180°C fan/gas mark 6.
- Pop the chickpeas on a baking tray and cover with the oil, cook for 40 – 50 minutes until they are crunchy.
- Mix with salt and pepper to your taste and eat while hot and crunchy!
Tips
I chose salt and pepper as a flavouring for this, as this the easiest with common cupboard ingredients. But you can also try tossing with other spices, once cooked.
These are best eaten hot, while they are still crunchy. They tend to go a bit chewy once cold – but they are still pretty tasty!
The Freelancer's Cookbook 