For as long as I can remember, my family has had ‘cocktail hour.’ It’s not necessarily a time for martinis and olives but more of a pre-dinner nibbles and drink. Try as I might to avoid it, my body is build to require a nice little snack around 6pm. As you can imagine, this can be a dangerous little habit so I have found a few snacks to quell my stomach grumbling (imaginary or not) and not pile on the kilos. My latest snack, is crispy roasted chickpeas, a recipe I discovered on Food for tots. I loved the photography so much I tried to emulate it too. The good thing about this recipe is you can vary the spices to whatever you have on hand. I would even give a sweet version a go. The only downside is having to peel the chickpeas. It didn’t take all that long but seemed like an eternity.
You can use dried chick peas if you prefer but they need to be cooked and cooled prior to this stage. Tip the can of chickpeas into a strainer and run it under cold water until the water runs clear.
Gently remove the skin from each chickpea. I found if you gently pinch each one towards the end the skin slips off easily. When they are denuded, lay them in a single layer on a sheet of paper towel and dry them completely.
Transfer the dried chickpeas to a bowl.
Add the seasoning and oil and toss them around until each one is coated in flavour.
Lay the chickpeas out on a lined baking tray in a single layer. Bake them at 180C fan-forced for 30-40 minutes turning them every 10 minutes. Be sure to keep an eye on them to make sure they don’t burn towards the end of the time. You want them to be golden.
Leave them on a tray to cool completely.
Serve the chickpeas and watch them be gobbled up or store them in an airtight container for pre-dinner nibbles. Enjoy!
- 1 tin of chickpeas
- 1 tsp olive oil
- 1 tbsp of seasoning (I used Za'atar)
- Place the chickpeas in a strainer and rinse under cold water until the water runs clear.
- Pre-heat the oven to 180C(356F) fan-forced
- Carefully remove the skins from the chickpeas and lay them in a single layer on a sheet of paper towel. Dry them completely then transfer to a bowl.
- Add the oil, salt and seasoning to the bowl and toss until all the chickpeas are coated.
- Place the chickpeas on a lined baking tray in a single layer.
- Bake them for 30-40 minutes but check every 10 minutes and give them a toss around. Keep an eye on them after 30 minutes to make sure they don't burn.
- Leave them to cool on the tray and store chickpea nibbles in an air-tight container.
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