Thursday, 26 July 2012

Roasted Spiced and Salted Chickpeas


If you've read a few of my posts, you may have come to the conclusion that "health food" isn't my forte. You would be right. That's not to say though that I don't like healthy food- it's just not usually the first (or second, or third) thing that pops into my head when I'm dreaming up my next experiment. But, once in a while, I do get the notion for something that wont mean I have to do an extra mile on the treadmill... 

This week's notion was encouraged by my efforts to find an alternative to my spiced and salted mixed nuts. You see they're a favourite of my dad's, and I made him his very own little jar for Father's Day... only to discover that apparently nuts can be a trigger to a very painful condition in his hand (poor daddy). So, the dutiful daughter that I am, I decided to find something else to make him that might be an acceptable substitute. The fact that since making these we have found out that the nuts had nothing to do with the pain in Dad's hand at all is irrelevant... I'm quite happy to make these all for myself! Crunchy on the outside, soft in the middle, full of flavour and surprisingly filling. Yum.

Another thing you may have come to realise about me is that I love recipes that are cheap, easy and versatile- this gets a gold star in all three boxes! Clever little chickpeas. Feel free to tweak my recipe below, or do something completely different (you could use honey and cinnamon, if you've got a sweet tooth)!  

Whatever you do, store them in an airtight container and they will become your go to HEALTHY snack for at least a week!

Roasted Spiced and Salted Chickpeas

Ingredients
400g chickpeas- drained and dried on kitchen paper
2 tblspns olive oil
2 tspns dried rosemary
1 tblspn sugar
2 tspns sea salt
2 tblspns Worcestershire sauce
2 tspns Tabasco
Directions
1) Preheat the oven to 200c/ 180c fan/ 400f/ gas mark 6.

2) Mix all the spice ingredients together, then add in the chickpeas and toss them until they're completely covered.

3) Spread them in a thin layer on a baking sheet and roast in the over for about 30 minutes, shaking once or twice so they brown evenly. Keep an eye on them for the last 5 minutes to make sure they don't burn (which might have happened to my first batch)!

Enjoy... and I challenge you not to eat them at once!

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