Tag: chickpeas

Spiced crispy chickpeas

~ Sophie ~ Leave a comment

Munchy, crunchy and more-ish. Plus super-easy to make and endlessly adaptable with whatever spices you like. What more could you want for snacking or mezze or salad topping?

  • 1 tin chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • ½ tsp hot smoked paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp garlic powder
  • Pinch cinnamon
  • ½ salt
  1. Pre-heat oven to 180C fan (200C)
  2. Tip the chickpeas onto a tea towel or some kitchen towel and dry gently, but thoroughly. If you’ve got time, leave them to air dry for 10-15 mins for extra crispiness
  3. Toss them with 1 tbsp oil and tip onto a lipped baking tray in a single layer
  4. Roast for 20 mins. While they’re cooking, mix the remaining oil with the spices
  5. Remove the chickpeas from the oven and scrape over the spiced oil
  6. Toss everything together and pop the tray back in the oven for a further 10-15 mins until fragrant, golden and crisp enough to rustle when you shake the tray
  7. Cool on the tray and eat straight away!

Chickpea-pea pancakes

~ Sophie ~ Leave a comment

A brilliant weekday lunch if you just can’t bear yet another sandwich.

  • 1 tin chickpeas
  • 50g plain flour (substitute gram flour if you want it to be gluten free)
  • ½ tsp baking powder
  • 3 spring onions, finely chopped
  • 1 red chilli, finely chopped
  • 1 inch piece of fresh ginger, finely chopped
  • ½ tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • Handful fresh coriander stalks, finely chopped
  • Handful of frozen peas
  • Salt and pepper
  • 2 tbsp veg oil
  1. Drain the chickpeas, keeping 100ml of the chickpea water
  2. Puree ⅔ of the chickpeas with a stick blender or mini food processor
  3. Scrape the puree into a bowl. Add all the other ingredients except the oil and season generously. Mix into a thick batter
  4. Heat the oil in a large non-stick frying pan over a medium heat. Divide the mixture into 4 and dollop into the frying pan. Fry on 1 side for 5 mins without moving it, until brown and crunchy. Then gently flip and fry for a further 5 mins on the other side.

Serve warm, sprinkled with the leaves from the coriander and a lemon wedge on the side to squeeze over the top. Pop a spoonful of plain yoghurt and another of mango chutney (Geeta’s for the win!) on the side, plus some halved cherry tomatoes.

Hummous

~ Sophie ~ 4 Comments

A scoopy classic. So much more delicious than buying it, and much cheaper too!

  • 1 tin of chickpeas
  • 3 tbsp tahini
  • Juice of ½ lemon
  • 1 tsp salt
  • 1 small clove garlic, finely minced/grated

I always use a stick blender for this. You can use that, a food processor or an old-fashioned fork (if you don’t mind it chunky).

  1. Drain the chickpeas, retaining around 60ml (¼ cup) of the liquid from the tin
  2. Tip the chickpeas into a bowl, add all the other ingredients plus the chickpea liquid that you kept
  3. Whizz/mash/puree the mixture until it’s the consistency you like. Taste, adjust the seasoning

All you need then is a stack of toasted pitta strips or carrot sticks and some time to yourself.

Or you can put it in a nice bowl, drizzle with decent olive oil and sprinkle with paprika. And then go to town on it.

For flavoured hummous, just whizz in some roasted peppers, or roasted carrots, coriander and parsley, or Moroccan spices.