Ah, the chickpea. Humble, and wonderful.
There’s hummus, obviously.
And added to a chopped salad of gherkins, peppers and tomatoes, the chickpea maketh the meal (try it).
But how about roasted?
I’d seen a few pictures of people baking everyone’s favourite vegan ingredient, and some of them looked pretty great (check out this recipe for sweet cinnamon chickpeas by Mandy over on Be Sol-Ful); so I thought I’d give it a go. I’m so glad I did! These chickpeas are great on their own as a savoury snack, or sprinkled on to your dinner to add a little crunch and texture. I like to think of them as the vegan, healthy cousin of those bacon/onion bits we used to eat in the 90s.
I’ve made these with a few different spice and flavour combinations, but the recipe below is my favourite so far: just spicy enough to add heat but not overwhelm, and nice and fragrant from the rosemary and sumac.
- 1 tin chickpeas
- 3 sprigs fresh rosemary
- 1 tsp sumac
- 1 tsp cumin
- ½ tsp chilli flakes
- 2 tsp oil (coconut or rice bran)
- Heat the oven to 180°C / 350°F / Gas Mark 4.
- Drain and rinse the chickpeas and set about peeling them (I think it’s worth it, for extra crunch). Shaking them about in the colander seemed to help loosen the skins.
- Either place all of the ingredients in a bowl and mix them together until the chickpeas are nicely coated, or make a little bag with parchment paper to shake it all together (making sure you’ve gathered all the edges together!). My preferred method is to use the parchment paper, as it means you’re not left with an oily bowl to wash up.
- Spread the chickpeas out on a sheet of parchment paper on a baking tray. I use the same sheet of paper from step 3.
- Cook for 20 minutes, give them a little shake, then cook for a further 15 minutes.