This recipe gives a crunchy, yet slightly soft in the middle, chickpea. Season generously for lots of flavour and you have yourself a fabulous little vegetarian meal or a handy snack.
- Rinse and drain one can of chickpeas. If possible, do this in advance to ensure the chickpeas are as dry as can be. If you roast while they are too wet, they will steam in the oven and not give a crunchy result.
- Put the chickpeas in a bowl and lightly spray with frylight and add a dash of lemon juice.
- Add in desired spices- I used garlic granules, smoked paprika, chilli powder, black pepper and ground cumin.
- Ensure that all the chickpeas are completely coated in the spices.
- Bake at 180C for 20-25 minutes on a baking tray lined with greaseproof paper. Watch over them for the last 5 minutes as they may start to burn.
- Serve with 80g cucumber sticks and a mint dip (1/2 tsp garden mint in yoghurt). These can be quite dry on their own so I would recommend this for steps with a dairy allowance.
These can be made in advance and will keep for a few days in an airtight container. If you have a bit of a sweet tooth you can always make a sweet version by substituting the spices with 3 crushed sweeteners and a pinch of cinnamon and nutmeg.
© Chanden/charliekilosugar 2015. Original content please do not reproduce.