I am one of those people who loves to snack. I have a few snacks during the day, in between breakfast, lunch and dinner. Usually it is a piece of fruit or a handful of nuts and every now and then I have a small chunk of cheese. I have read over a few blogs about roasted chickpeas and I have kept the idea in the back of my mind for quite some time now. A few weekends back I was getting together the snacks for the Two Oceans simple snacking challenge and before I had gone out to buy the plate to display the snacks on I had decided to make roasted chickpeas as one of the items. Not only do they taste good they fitted onto the plate perfectly. Alex popped around to help Dave with something and they had a few beers after they had done what they needed to do. I gave them the roasted chickpeas to munch on while drinking and they both commented on how great they were. They are easy to make and you can change the seasoning to suit your own palate.
Have you tried roasted chickpeas?
- 1 400g tin chickpeas, drained, rinsed and patted dry
- 5mls ground coriander
- 2.5mls paprika
- 10mls salt flakes
- 60mls olive oil
- Preheat the oven to 220° Celsius
- Mix the coriander, paprika and salt together in a bowl
- Add the chickpeas and toss to coat the chickpeas thoroughly
- Place the olive oil in a baking tin
- Put the baking tin in the oven for 2 minutes
- Remove from the oven and place the chickpeas in the oil in a single layer
- Bake for 10 minutes
Click on the links for conversions and notes.
Disclosure: I was sent Two Oceans Wine to take part in the Simple Snacking challenge. This post will form part of my entry. This post is in line with my blogging policy.
What I blogged:
- one year ago – The Palms Market, Woodstock
- two years ago – Mashed Potatoes
- three years ago – Regional And Seasonal Challenge