So, this was one of those things that popped up and I thought, I could make use of that can of chickpeas we bought last year to make something (probably hummus) but never got round to doing... so when X and I got home from work/daycare, and Decay was already home, playing against Lumpy on the XB360, I decided to give the chickpeas some oven-time. It barely needs a recipe, and the flavourings are pretty much only limited by your imagination - The Kitchn has a list of some tasty-sounding options for flavouring up your crunchy roasted chickpeas, and seeing as we had some ras al hanout already mixed up from when we were trying out one of the recipes in one of the books I received for my most recent birthday, I figured I'd go with that for a flavoury punch. We tried some after adding just the ras al hanout, and while it was spicy, it was missing something. Decay suggested adding some sugar to the mix, and so about a tablespoon of dark brown sugar was thrown into the mix. It doesn't make the chickpeas obviously sweet, but it does bring out the moreish-ness of the crunchy things.
Spicy Roasted Chickpeas
Inspirations from here
Toss the chickpeas in a bit of olive oil, then spread them out on a baking tray, and sprinkle with salt.
Roast the chickpeas for about 40 minutes, checking and shaking the tray every 10-15 minutes, or until they're brown and crunchy. Tip them out into a heat-safe bowl, then sprinkle the ras al hanout and brown sugar over the top. Toss to distribute the sugar and spice, and dig in!
* our ras al hanout was a combination of cumin seeds, coriander seeds, cardamom pods, fennel seeds, black peppercorns, sweet paprika, cinnamon, turmeric, cayenne pepper, salt, sugar, and allspice.
Inspirations from here
- 400g can of chickpeas
- some olive oil
- salt
- 1-2 teaspoons of ras al hanout *
- 1 tablespoon dark brown sugar
Toss the chickpeas in a bit of olive oil, then spread them out on a baking tray, and sprinkle with salt.
Roast the chickpeas for about 40 minutes, checking and shaking the tray every 10-15 minutes, or until they're brown and crunchy. Tip them out into a heat-safe bowl, then sprinkle the ras al hanout and brown sugar over the top. Toss to distribute the sugar and spice, and dig in!
* our ras al hanout was a combination of cumin seeds, coriander seeds, cardamom pods, fennel seeds, black peppercorns, sweet paprika, cinnamon, turmeric, cayenne pepper, salt, sugar, and allspice.
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