Crunchy spicy chickpea snacking
They may look like some kind of pupae, but these are in fact baked chickpeas heavily dusted with salt and a load of spices. And as an alternative to crisps or other health-screwing snacks, these spicy chickpea rascals are pretty nutritious, and tasty too.
Chickpeas have a range of health benefits. Not least, they are a vegan’s delight when it comes to a decent protein source, and they’re also full of the right kind of fibre – that’s insoluble fibre, fibre fans.
So here’s how to make them. The actual work is dead quick, but remember you need to soak dried chickpeas for up to 24 hours, so plan ahead. Dunk them in water the night before you want to make them.
1 cup chickpeas (a.k.a garbanzo beans)
2 tablespoons olive oil
1 tablespoon salt
1 dessert spoon cumin
1 dessert spoon paprika
1 dessert spoon cayenne pepper
Measure out a cup of dried chickpeas in a big bowl, cover with cold water, then cover with clingfilm to soak.
Go to bed, get up, go to work, come home.
Drain the chickpeas and rub gently with kitchen roll to dry them off.
Put the oil in a baking tray and add all the salt and spices to the oil. Mix it up well.
Pour in the chickpeas and stir around so that each and every chickpea gets a good covering in the spicy oil.
Put in the oven and bake for about 45 minutes.
Take the garbanzo beans out of the oven and transfer to a cold plate or bowl to cool down.
Snack on ’em.