These crunchy, savoury little morsels are the perfect snack food. The key to getting them crunchy and not chewy, is thoroughly drying them before baking. After draining and rinsing them lay out a towel, or a few sheets of kitchen roll. Pat dry with kitchen roll and allow to air dry for 20 minutes or so.
If you’re impatient, you can dry them out with a hair dryer. Just don’t hold it too close, otherwise you’ll have chickpeas whizzing around your kitchen. Airborne chickpeas are not your friends.
Yield; Two or three snack sized servings Cook time; 40 minutes
- One 400g/14oz tin of chickpeas, drained, rinsed and dried
- Two tablespoons of oil
- One teaspoon of smoked paprika
- Half a teaspoon of garlic powder
- Half a teaspoon of onion powder
- Salt and black pepper to taste
- Preheat your oven to 220ºC and line an oven proof dish with baking paper. You want to use a dish that is big enough to have a single layer of chickpeas, with no chickpeas sitting on top of each other.
- Add the chickpeas to a small bowl and drizzle the oil over the top of them. Gently stir to distribute the oil evenly.
- Spoon the chickpeas into your lined dish and evenly spread them out. Bake for 40 minutes, or until crunchy. While they’re cooking, mix together the smoked paprika, onion and garlic powder in a small dish. Season with salt and black pepper and set aside
- Once they’re cooked, spoon the chickpeas onto a kitchen roll lined plate, just to absorb the excess oil.
- Transfer the chickpeas to a bowl, sprinkle over the seasoning and mix well. Once the seasonings are well mixed through the chickpeas serve immediately.
I love chickpeas in pretty much any form, so I’m pretty biased, but my partner (who normally dislikes them) loved these crunchy little nibbles.
Bye for now 🙂