My achilles heel, when it comes to eating healthily, is the allure of salty, fatty snacks. I can easily bypass chocolate, but I have to admit that I would likely push you over to get to a bowl of chips!
That means, I often find myself trying to work out what to have when those snack-attack cravings hit. This is one of the recipes I came up with. These taste most delicious straight from the oven, but can also be stored in an air tight container.
Also, if you cook them a little less, so they remain slightly soft, they also make a great "something special" to add to a salad. In this case, I store them in the fridge and sprinkle as desired.
Preheat the oven to 180C, preferably fan forced.
Place the cooked chickpeas into a bowl. Press them with a masher or fork, to rough them up a bit. You want the chickpeas to remain mostly whole, but have broken skins. This will allow them to take up flavour and cook to have crispy bits on them once cooked.
Add the other ingredients to a cup or small bowl. Mix until combined to a smooth paste. Add the paste to the chickpeas and mix until the chickpeas are well coated.
Take an oven tray, and line it with non-stick baking paper, or a silicone sheet. Spread the chickpeas onto the tray, then cook in the oven until they become cry and crispy. Turn them regularly to ensure they all cook evenly. The chickpeas are done once they are crispy on the outside, but still slightly soft on the inside. How long you cook them for depends on when you are going to eat them, and how you will store them. They will need to be very dry if you plan to store them in the cupboard.
Ingredients
Directions
Preheat the oven to 180C, preferably fan forced.
Place the cooked chickpeas into a bowl. Press them with a masher or fork, to rough them up a bit. You want the chickpeas to remain mostly whole, but have broken skins. This will allow them to take up flavour and cook to have crispy bits on them once cooked.
Add the other ingredients to a cup or small bowl. Mix until combined to a smooth paste. Add the paste to the chickpeas and mix until the chickpeas are well coated.
Take an oven tray, and line it with non-stick baking paper, or a silicone sheet. Spread the chickpeas onto the tray, then cook in the oven until they become cry and crispy. Turn them regularly to ensure they all cook evenly. The chickpeas are done once they are crispy on the outside, but still slightly soft on the inside. How long you cook them for depends on when you are going to eat them, and how you will store them. They will need to be very dry if you plan to store them in the cupboard.
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