I was flicking through Tom Kerridge’s ‘Best Ever Dishes’ and was drawn to a recipe for ‘Skate with crunchy chickpeas’. I couldn’t find skate and so my husband pan fried some sea bass instead. The crunchy chickpeas though were a revelation. It’s nice to have something a bit different carbwise from the usual rice/pasta/potatoes (although note the sneaky saute potatoes in the photo above that I added at the last minute to pacify my carboholic husband).
Cooled down and on their own the chickpeas taste a bit like an upmarket Bombay mix. They would make a great alternative to crisps as a pre-dinner snack.
Tom Kerridge’s crunchy chickpeas
- 1 x 400g tin of chickpeas, drained and rinsed
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of chilli powder (you can add less than this if you don’t like too much heat)
- ½ teaspoon of cayenne pepper
- ½ teaspoon of salt
Heat the oven to 180oC.
Mix all the ingredients above in a large bowl.
Spread the spice covered chickpeas evenly on a large baking tray.
Bake for 35-45 minutes until they are crunchy.