I don’t believe in the word diet. I believe in balance. In life. In health. In my day to day eating.
And although we are NOT chickpea fans in our house. Probably because I had the (dis)pleasure of entering my in-laws house on many an occasion to find they had gone out to the garden and left some chickpeas cooking to such an extent they were no longer recognisable in any shape or form. Just a lingering smell that is an offence to man and nature. So. Not fans.
But….. beans and pulses need to be in our diet. High in fibre, and economical to cook, they are the basis to many great vegetarian dishes, and non vegetarian dishes!! This recipe, is a snack, a really tasty snack….
Simple Roasted Chickpeas Recipe
2 Tablespoons of Olive Oil
To get the best value for this dish, start off using dried chickpeas. A number of reasons, primarily because of your pocket. It’s MUCH cheaper to buy them like this. And also- they are less processed like this.
Soak the chickpeas in LOTS of water for 8- 12 hours.
Then rinse with cold water, cover well with fresh cold water, and boil, uncovered for 10 minutes. Turn down the heat, cover and boil for a further 1 – 1 1/4 hours until cooked. Test for slight al dente texture.
Drain and dry REALLY well on kitchen paper.
Pre Heat the oven to 180˚C fan, toss the chickpeas in a bowl with the olive oil, and some salt and pepper. Add everything onto a baking tray and roast for 40 minutes until dark and crispy.
Drain again on kitchen paper and store in a airtight container.
Munch as necessary.