I hate chickpeas.
I just wanted to get that out in the open before I begin. The texture of them makes my skin crawl – however, when they’re roasted they become a completely different food. Too often I grab a bag of crisps instead of making my own snack and so I decided to pick up a tin of chickpeas and try roasting them.
I’m definitely going to do this more often!
To make these you will need:
1 tbsp vegetable oil
1 tbsp Olive Oil
1 tbsp paprika
1/2 tbsp cayenne pepper
Salt & pepper
Preheat the oven to gas mark 6
To begin drain and rinse the chickpeas under running water.
I’m not entirely sure whether this stage is necessary but my family have always taken this approach with beans/pulses and so I have followed.
Drop me a message in the comments if you rinse them too!
I then dried them off on some kitchen towel – unfortunately all of our tea towels are in the wash (we’ve been babysitting and toddlers make a lot of mess!).
The drier the chickpeas the better they will cook.
Add the vegetable oil, paprika, cayenne pepper and salt and pepper and mix the chickpeas together to ensure an even coating.
Cook the chickpeas for 45 minutes then take them out and add 1 tbsp olive oil.
Cook for a further 15 minutes
The end result is delicious and with a little spicy kick! They are also incredibly versatile and could be used on a salad, in a curry or even in place of a bag of crisps.
I’m off to eat some with a babybell – yum!