Crunchy Roasted Chickpeas
We have been making these quite frequently of late for salads, flat breads, chicken dishes, or soups, so much so, we decided to create it as a recipe in it's own right. I think these little crunchy morsels deserved their own place in the spotlight!
So think croutons without the gluten and use them accordingly. I have to say, they are better than popcorn when snacking as well...so enjoy...one good recipe to use all those stored tinned chickpeas for!
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Need
- 1 x 400g Tin chick peas drained and rinsed
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch pink salt flakes BUY
- 1/4 Teaspoon garlic powder
- 1/2 Teaspoon ground cumin
- 1/2 Teaspoon ground coriander
- 1 Pinch dried red chilli flakes
Do
- 1
Preheat oven to 220°C. Line a flat oven tray with baking paper.
- 2
Drain and rinse chick peas. Pat dry with paper towel. Tip them on to the baking tray.
- 3
Drizzle EVOO on the chick peas followed by all remaining ingredients. Mix around with your hand until all the chick peas are coated.
- 4
Bake for 20-30 minutes or until browned and crispy.
- 5
Store in airtight container in the fridge for up to a month.
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
