Roasting chickpeas until they are deliciously crispy are the key to making boring salads, not so boring. They add flavour, texture and protein. You can use crispy chickpeas to replace nuts or even to complement them.
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2 Dec - 8 Dec
Tips
Peeling chickpeas – this might seem a little exorbitant but if you’re after the crispiest chickpeas don’t skimp on this step.
- Drain and rinse the chickpeas.
- Dry them with a towel to remove as much moisture as possible.
- Then roll of the paper towel over the chickpeas should help loosen their skin making it easier to peel them.
When you peel the chickpeas it allows them to crisp up better than if they had their skin on. When the skin is left on it makes it hard for the moisture to fully evaporate stopping the chickpea from reaching its full crispy potential. That being said, if you’re short on time don’t worry they are still delicious when you don’t remove the skin they just don’t go quite as crispy.
Shortcuts
- Indian spiced chickpeas – the perfect addition to turmeric roasted cauliflower, simply add 1 tsp of curry powder to your chickpeas at step 2. (replacing the cumin, coriander and sesame seeds)
- Garlic ‘croutons’ – add too fresh or roast vegetable salads. In a small bowl add 1 – 2 small garlic gloves (crushed), 1/2 tsp dried mixed herbs or 1 tsp fresh herbs like rosemary and a drizzle of olive oil. Add your garlic herb mix to the chickpeas at step 3. (replacing the cumin, coriander and sesame seeds)
Ingredients
- 400g tin of chickpeas (rinsed, drained, and dried)
- 1 Tbsp olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp sesame seeds
- Salt and pepper
Method
- Preheat oven to 200 degrees celsius fan bake.
- Once the oven has reached temperature, place the chickpeas (see tips) on a roasting tray, drizzle with olive oil and season with salt and pepper.
- Roast for 30 – 35 minutes, then remove from the oven and add the spices and sesame seeds, drizzle with a little more oil and place back into the oven for another 10 minutes, to toast the sesame seeds and spices. Once cooked sesame seeds should be golden and chickpeas crunchy!
Variations
- Indian spiced chickpeas – the perfect addition to turmeric roasted cauliflower, simply add 1 tsp of curry powder to your chickpeas at step 2. (replacing the cumin, coriander and sesame seeds)
- Garlic ‘croutons’ – add too fresh or roast vegetable salads. In a small bowl add 1 – 2 small garlic gloves (crushed), 1/2 tsp dried mixed herbs or 1 tsp fresh herbs like rosemary and a drizzle of olive oil. Add your garlic herb mix to the chickpeas at step 3. (replacing the cumin, coriander and sesame seeds)
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