Damn. I had a really great weekend. Nutrition wise, it wasn’t so great though. I had coke. Lots of coke. And chips, bread, rice, cake, chocolates, potatoes, hot dogs, lots of alcohol and lots of coke.
My body ached this morning on our run. It was hard.
Luckily I made these delicious, healthy, crunchy morsels last week.
If you follow me on twitter, you would have seen that I was complaining (more like swearing) at the gigantic amount of chickpeas I had to shell, after NOT buying the canned version.
Believe me when I say, ALWAYS buy the canned version…
As it goes, I was just cooking a Chicken and Chickpea Stew for clients – which only required a can of chickpeas. After I shelled a whole kilos’ worth I had lots of chickpeas leftover. Lots and lots.
I felt kind of bad wasting it all, (I would have gladly thrown them all in the bin, at that stage) so I kept it in an airtight container in the fridge for a few days before I used it for this very pleasant crunchy, spicy snack.
Don’t worry chickpeas; I am not mad anymore…
They are spicy. Not the burn your mouth spicy, more of a tickle-your-taste-buds spicy.
With a Middle Eastern inspired flavor, you get enticed by cumin and coriander while the tang of lemon conspires with the deep aromas of cinnamon. Baked in the oven with olive oil, it hardly ever gets to the hips.
All goodness. Promise.
Preheat the oven to 200 degrees Celsius and prepare a baking tray with baking paper or nonstick spray. It is happening in two stages by baking the chickpeas without oil or spices on their own first.
|Prep Time||10 min|
|Cook Time||35 min|
people, as a snack
- 2 cans chickpeas drained and dried on kitchen towel
- 15 ml olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- salt and black pepper to season
- 15 ml olive oil
- fresh lemon to serve
- Transfer the chickpeas to the baking tray, set oven to 190 degrees Celsius and bake the chickpeas for 15 minutes. Remove from oven.
- Add the olive oil in a large mixing bowl witha lid and add the baked chickpeas.
- Close the lid and turn it upside down and back until all the chickpeas are covered in oil.
- Add half the spices and seasoning and tip the bowl until the peas are covered with spice. Transfer to the baking tin and season with the leftover spice.
- Any way is fine really, as long as the chickpeas are covered with oil and spices, they should bake and taste perfectly fine. Bake for another 18 – 20 minutes, until the peas have colored slightly.