Talbot Recipes
Crispy Chickpeas
Ingredients
- Tin of chickpeas
- Sunflower Oil
- Dried Harissa Spice (or you can use quarter teaspoon each of dried cumin, coriander, garlic & paprika instead)
Method
- To make these crispy chickpeas you can soak and cook your own chickpeas but truth be told it’s a bit of a fuss. The quicker version is to take a tin of cooked chickpeas, drain it and then rinse off the chickpeas inside. Pat the chickpeas dry with some kitchen paper.
- Preheat your (fan) oven to 190 degrees Celsius and line a baking tray with tinfoil.
- Pour your dry chickpeas into a large bowl and add 2 tablespoons of sunflower oil along with a teaspoon of dried harissa spice. Stir well so that the chickpeas are individually coated with the oil and spice. Pour the contents of the bowl onto your lined baking tray.
- Bake in the oven for 20 minutes.
- Once cooked, remove and leave to cool slightly before eating.
Thanks to mykidstime.com for the recipe