This little recipe/technique is for all of you, out there, who love munching on wasabi peas, beer nuts, pretzels, etc. Enjoying food is not always about taste. There is so much more involved in a pleasurable meal. Texture is oober important and crunch is right up there!
You can flavour your crunchy chickpeas anyway you wish but this time I have used the classic combination of garlic, chilli and ginger. These little gems explode in your mouth and work perfectly on top of soft jacket baked sweet potatoes with a massaged kale salad with a tahini dressing.
- 1 cup cooked chickpeas
- 1 teaspoon olive oil
- pinch chilli flakes
- 1/2 tablespoon minced ginger
- 1/2 tablespoon minced garlic
- pinch of pink salt
- paper towel and baking paper
- Follow my direction on how to cook and store beans: veggiesandme.com/how-to-cook-and-freeze-beans/
- Pre-heat your oven to 180degC.
- Thoroughly dry the cooked chickpeas with paper towel and add to a dry bowl.
- Add the oil, chilli, ginger, garlic and salt and stir until the chickpeas have an even coating.
- Line a baking tray with baking paper and lay the coated chickpeas out on the paper (making sure to not over crowd them).
- Bake in the oven for 30-40min or until golden.
- Stir/shake the try a couple of times during baking to prevent sticking.
- Turn the oven off and allow the chickpeas to cool completely in the oven.
- Allowing them to cool inside the, switched off, oven insures they are crunchy.
- Eat there and then or store in an air-tight container.