This is a nice snack if you fancy something a bit yummy but don’t want to get fat. This is the recipe for a whole batch (more efficient use of oven) but if you’re cooking something at the same time, you might like to just do a few peas, in which case just swap the pack of dried peas for a tin of chickpeas, and don’t soak overnight (obviously).
- 1 pack of dried chickpeas, soaked in cold water over night.
- Conservative splash of oil (olive, groundnut, vegetable or sunflower, whatever tickles your fancy).
- 100g-ish of grated cheese, doesn’t really matter what sort as long as it melts well; Cheddar is good, Halloumi won’t work.
- Spices (I use a combination of turmeric, smoked paprika and hot chilli powder).
Drain the chickpeas and tip into a large bowl. Add the ingredients to taste, and then spread out in a shallow casserole dish or on a baking tray.
Cook at about 160°C for ages – it depends how crispy you like them.
They’re yummy as an accompaniment to a meal or as a snack. Fabulous on car journeys.