Chickpeas take on a new complexion when you roast them. It brings out a nutty quality and makes them crispy and crunchy. Add to salads or sprinkle over middle-eastern tagines for the last ten minutes of cooking.
400g tin of cooked chickpeas
Seasalt and freshly ground black pepper
2 tablespoons olive oil, rapeseed, peanut or sunflower oil.
1. Place the chickpeas on a baking dish, sprinkle with salt and black pepper and toss in the olive oil. Bake in a preheated oven at 200C/400F/Gas 6 for 30 minutes, using a spatula to redistribute and turn them during cooking so they bake evenly. Or give the tray a little wiggle to move the chickpeas about.
– Toss the chickpeas in curry paste using a spoon of oil from the jar or toss them in a spoon of your favourite curry powder or spice blend.
– Toss the chickpeas in the olive oil with smoked paprika and dried cumin seeds.
– Roast a larger quantity (two tins of chickpeas or a large catering tin) to justify turning on the oven and store them in an airtight container in the fridge for up to 2 days.
– Roasted chickpeas are a great snack to serve with a glass of wine. Make them in advance and warm them for 5 minutes in the oven to crispy them up again.
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