Friday, 11 August 2017

Treat Me: Roasted Chickpeas



I promise this will be the end of the chickpea recipes. Honest. But who knew they would be so versatile, and so cost-effective? For about 40p, you can create so much and waste none of it. As you can obviously tell from the last fortnight, am I right? Aquafaba, though. It's a miracle. That's not quite the point of this week's recipe though - far from it! This week we are taking the chickpeas and giving them a good roasting. And I don't mean taking the mick out of them and pretending it's just banter, innit. (Please don't be mean to chickpeas, they're very sensitive souls. Much like yours truly.) No, we are turning the humble chickpea into a moreish, delicious snack that also lends itself perfectly to salads. Forget those funny, curvy Pringles that come out at parties - these are the ones you won't be able to stop eating. Feel free to experiment and add other flavours too - I've gone for sea salt and pepper but I imagine paprika would also be incredible too!

Easy roasted chickpeas recipe

Preheat the oven to 180℃. Drain a 400g can of chickpeas, saving the aquafaba (chickpea water) for any future recipes. In a sieve, wash the chickpeas thoroughly with cold water and gently place onto a clean tea towel. Gently pat them completely dry and pop them onto a lined baking tray. Next, drizzle olive oil or low fat cooking spray and sprinkle plenty of sea salt and pepper all over the chickpeas. Give it a good stir to ensure all the chickpeas are coated in oil and salt. Pop it in the oven for thirty minutes, regularly turning the chickpeas to ensure even coverage. As per the above photo, the chickpeas will change colour and become golden in appearance. They will also shed their skins. You can still eat these. Once the chickpeas are crispy on the outside (give one a test squeeze just to be sure) they are ready to eat. Serve hot - maybe add it to a salad if you like, or eat it as a snack. You can also serve the chickpeas cold, but do store them in a container in the fridge for up to 48 hours. Make sure they come to room temperature before eating though - they're not so great cold.

How easy was that? Even I surprised myself. Give it a go and let me know what you think, especially on the hashtag #RachEatsLunch. Wonder what I'm making next week...

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