Slow food

Crispy chickpeas

Chickpeas are amazing: make your own humus and customize it with sun dried tomatoes or stick them in a stew or curry. They are versatile and delicious and if I’m not too lazy, I like to make these oven baked chickpeas as a daytime snack.

All it really takes is some tinned chickpeas, some herbs like paprika or ras el hanout, olive oil and salt and pepper. Just toss the peas into a strainer, rinse well, dry on a clean cloth and prepare them with some oil, pepper and salt and herbs. Pop them into the oven for 30-40 minutes at 200 °C.

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