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.