Roasted chickpeas

Out in Sri Lanka chickpeas are pretty popular, they go in curries, dhal dishes, salads, fried, roasted, you name it. Cheap as chips and they fill you up…always a winner for hungry folk without much cash!

However they don’t come tinned, they come dried and kind of look like beige-coloured shrivelled peas. They are chickpeas alright but how to do anything with them…I didn’t even know how to make them chickpea-like (ie not shrivelled!)

Then I found this website which if you ignore the vegan (and actually the fat-free doesn’t exactly sell it much), it’s got some good recipes in particular this one for super easy chilli roasted chickpeas from dried chickpeas!

Bingo!

1 cup dried chickpeas
2 teaspoons chili powder
1 1/2 teaspoons salt
1 tablespoon lime juice

Cover a cup of dried chickpeas in water overnight (note to self – don’t scrimp on the water, dried chickpeas are THIRSTY!)

Drain and rinse the chickpeas (after scrapping off a layer of scum…don;t think I rinsed them properly before i soaked them!)

Put in a pot and cover with water (be generous with water – see ‘thirsty’ above).

Boil them up then turn down heat and simmer.

Chuck in a hefty teaspoon of chilli powder and leave them to bubble away for 10 mins or so.

TURN ON THE OVEN (400F).

Taste a chickpea (blow on it first) to make sure its not still hard as a stone then drain the water.

Stick them in a bowl and squeeze on some lime (lemon is fine). Give them a swill round in the lime.

Put a bit of oil on a baking tray, put the chickpeas on, put in the oven. After 15 mins give them a shake a bit. Repeat 3 times. On the last time sprinkle on some chilli powder and salt.

After about 50 mins they will be ready. Taste one (blow on it first) to check they are cooked.

The website then says cool completely before serving…alternatively blow on them for 5 mins then just gorge yourself.

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