I love chickpeas and any dish that contains them or is made with them. I’ve always got some in the house, tinned or dried.
I cannot believe I haven’t tried roasting chickpeas before now, they are utterly delicious and very, very moreish (be warned!). I was developing recipes the other weekend and instead of making hummus I thought I’d try these and now making them weekly, I’ve even got my friend hooked on them. So now I’m wracking my brains thinking of other recipes I could incorporate chickpeas in – baked goods? Who knows? But I’m sure I’ll have fun trying.
I use Ras El Hanout on these chickpeas but you could use any spice you like. Ras El Hanout is a Moroccan seasoning with cinnamon, lavender, rose petals and cloves among some of the spices and herbs used to make it, which makes it lovely and fragrant.
These are lovely enjoyed warm but be sure to allow them to cool enough when you take them out of the oven. I didn’t the first time making them and ended up with a sore tongue!
-1 X 400g tin of chickpeas, drained and thoroughly rinsed
-1 Tbsp. olive oil
-1 Tbsp. Ras El Hanout or spice of your choice
How To Make
Pre-heat oven to 180C and line a baking sheet with tin foil.
After you have rinsed the chickpeas pat them dry with kitchen towel and put in a bowl.
Pour over the oil and seasoning, mixing well so all chickpeas are covered. Pour onto the lined baking sheet spreading out the chickpeas.
Put in the oven for 25-30 minutes, giving a stir halfway through cooking time.
Remove when golden and crispy.
Allow to cool slightly before enjoying.
These store well in an airtight container for 2-3 days (although once you start eating them it’s hard to stop!)