Super Easy Spiced Chickpea
Sometimes there’s nothing more than a simple savory titbit such as this humble legume called chickpea, also known as the garbanzo bean that can satisfy a craving.
It is the most inexpensive plant-based protein source similar to lentils and black beans. It has a high level of iron, magnesium, Vitamin B6, calcium, Vitamin C, Vitamin A, phosphorous and potassium.
Rich in dietary fibre, folate and phytonutrients, it is believed chickpeas are great for losing weight because they keep you fuller longer. With low GI (glycaemic index) chickpea is also linked to improved heart and digestive health.
So, how do you cook chickpeas? And what can you make with chickpeas?
Well, it’s easy as sort, rinse, soak and boil, and there are plenty of recipes out there for you to explore.
If you don’t like to buy and use the cooked chickpeas in tins, then take time to do the following:
Normally, I will sort the stone or debris from the dry chickpeas, give chickpeas a rinse, soak with double the amount of water overnight.
Drain, rinse and add the soaked chickpeas that are almost double in size into a large saucepan, cover with three times of cold water, bring to a boil, then turn down the heat to simmer for 45 minutes or until the tender chickpea is mashed easily with a fork.
The most common and popular chickpea item is the hummus. Really simple and easy to whip up using a good quality blender.
Why don’t you try this pretty pink hummus that I made adding the beetroot at home? Click this link to see the recipe.
Now, let’s get to the real business here to make a super easy spiced chickpea.
The main ingredient is cooked chickpeas. To save time, I used two tins of chickpeas, drain the chickpea water (or reserve it to use as the egg replacement in other recipes).
Pad dry chickpeas with a tea towel. Mix with the spices, herbs and a tiny bit of oil in a large mixing bowl.
Spread them evenly on a lined baking sheet. Bake in a preheated moderate oven until they’re aromatic and ready for munchies.
For a crispier result, leave spiced chickpea in the oven to dry after you’ve turned off the heat, up to an hour, then cool completely, bag them or keep them in an airtight container.
Believe me, once you start eating, it’s hard to stop, so make a big batch if you can.
Super Easy Spiced Chickpea
Ingredients
- 2 tins chickpeas 400g tin
- 2 teaspoons chopped rosemary
- 2 teaspoons each: sea salt and sugar
- 1 teaspoon each: allspice, cinnamon, ginger powder, paprika, turmeric
- 2 teaspoons extra virgin olive oil
Instructions
- Drain chickpeas from the tin, and reserve chickpea water for another recipe. Pat dry chickpeas with a tea towel.
- In a large mixing bowl, add dried chickpeas, seasonings, spices, herbs and oil. Mix well.
- Transfer chickpeas to a lined baking sheet spread evenly.
- Bake in a preheated moderate oven (190°C) for 25 minutes or more if you prefer a crunchier result.
Notes
• Adjust the amount of seasoning, spices, and herbs to suit your taste. Feel free to use this recipe as a base to build your own favourite version.
• It keeps in an airtight container and refrigerated for up to 7 days.
