Crunchy Roasted Snacking Chickpeas

September 22, 2018

The last couple of weeks have been pretty busy for me. I went on holiday (which was amazing but seems so long ago now), then finished work at my old job, moved house and started a new job. Because of all that my diet and exercise regime have suffered a bit but I've been okay with that because life has been busy and trying to squash eating well and exercising into everything else was going to push my stress levels to new heights. Plus heaving around moving boxes and doing the end of tenancy cleaning definitely helped me work up at least a bit of a sweat. 

 

However, now things with the old house are wrapped up, we're fully unpacked at the new house and I've spent a couple of days settling into my new job, I feel it's time to get things back on track. In terms of exercise I'll be trying to get back into going for a run at least a couple of times a week plus hopefully doing an exercise video or two. 

 

In terms of diet I'll be addressing my snacking habits and portion sizes which usually aren't terrible but definitely haven't been great over the past few weeks (stress tends to make me snack and eat a bit mindlessly). So if you're like me and need to get yourself back on track again after a bit of time out for whatever reason, you might find these Crunchy Roasted Snacking Chickpeas to be a good addition to your recipe collection. Filled with protein, these roasted chickpeas are a healthier and more filling alternative to reaching for a packet of crisps or a biscuit when the hunger strikes. 

 

I've also used these chickpeas recently as a salad garnish to add a little 'protein injection' to the salad I served alongside my Sweet Potato, Red Lentil, Feta & Chorizo Fritters.

 

 

Utensils: Colander, kitchen towel or a clean tea towel, large roasting tray. 

 

Top Tip: These chickpeas are best eaten on the day or the day after they are made as this is when they are nice and crispy. Alternatively, store in an airtight container and freeze up to 1 month, though be aware that the chickpeas may lose their crispiness as they defrost. Throw them in a pre-heated oven for 10-20 minutes to get that crispiness back. 

INGREDIENTS

 

Crunchy Roasted Snacking Chickpeas

2 cans chickpeas

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon ras el hanout

 

Makes: Enough crunchy chickpeas for 2-3 snacking sessions

METHOD

 

1. Drain the cans of chickpeas into a colander in the sink. Rinse the chickpeas thoroughly and then use kitchen towel or a clean tea towel to dry the chickpeas really well. If you have time, once you have towel-dried the chickpeas you could spread them out on a baking tray and leave to dry fully for a couple of hours. 

 

2. For maximum crispiness, once the chickpeas are dry it's best to peel the skins off them. If you're not too concerned about crispiness or don't have time, you can skip this step. 

 

3. Preheat the oven to 200°C (180°C fan). Once hot, spread the chickpeas in a single layer on a large roasting tray and dry-roast for 30 minutes, shaking the pan every 10 minutes. 

 

4. After 30 minutes remove the chickpeas from the oven and carefully pour into a bowl along with the olive oil and salt. Toss well to coat the chickpeas fully then spread them out again on the roasting tray and roast for a further 20-30 minutes until golden brown and crispy to the touch. 

 

5. Remove the chickpeas from the oven and carefully pour into a bowl along with the black pepper, paprika, oregano, cumin and ras el hanout (or any other seasonings you'd like to use instead). Toss well to coat the chickpeas evenly then leave to cool. 

 

Storage: Place in a storage container with the lid left slightly open for up to 3 days and store at room temperature. The chickpeas tend to get less crispy as the days go on so it's best to eat them in the first day or two for maximum snacking satisfaction. Alternatively, store in an airtight container and freeze up to 1 month.

 

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