I posted a picture of my roasted chickpeas on Instagram the other day and Rinda asked if I would share the recipe. It was one of those make it up as you go along experiments. The oven was already on to cook the dinner and I had time on my hands. I’ve been trying to think up some healthier snacks and this fitted the bill.
I used tinned chickpeas, which I rinsed well and then placed on a tea towel. I folded the other half of the cloth over the top and rolled them under my hands to dry. That removed any loose skins and I could easily pick them out.
I put them in a roasting tin, lined with foil, sprayed with olive oil and dusted liberally with smoked paprika and powdered garlic. Followed by a couple of grinds of black pepper and a little sea salt, before placing in the oven at 200 C.
After about 15 minutes I took them out and gave the tin a good shake to turn the chickpeas. Repeated after another 15 minutes and then removed from the oven after another 15 minutes, by which time they were nice and crisp and delicious. 24 hours on, the few I saved (in an air tight container) had gone soft so they want eating up. They’re very moreish and somehow I don’t think that is going to be an issue!
PS If you were expecting SIPIDI! today, I’ve decided to give it a little break over the Summer. It’ll return in September.