Salt and Spice Herbed Chickpeas


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Beware! These are the most addictive little things you will ever try…be careful not to eat TOO many or the next thing you know you’ll be blaming it on the dog….trust me.

But still, this never deters me from grabbing handfuls of these delicious, salty, spicy, flavourful little gems, so great with a cold beer, wine or cocktail, or even sprinkled over a green salad. I love serving them as a snack at parties or small gatherings, they always get a good reaction, and being vegan and gluten free they are friendly to everyone!

I used to serve these chickpeas at a tiny cafe/bar where we would open for dinner three nights a week. Just me and one of my best friends, creating a little corner of Europe in the middle of Newcastle, NSW, we had such a great time! We would set a tiny bowl down on the table for customers, as soon as they sat down and started reading the menu; instantly making them hungry for more delicious food and thirsty for another cold beverage…sneaky, I know.

I recently made them for some family as an afternoon treat, we also had some Steamed Artichoke with Mustard Dipping Sauce and some cocktails made with homemade syrups…it was a festive afternoon!

You can use any herbs and spices that you have on hand, just make sure they are nice and salty!

DSC_0588 DSC_0554Recipe

Serves 6 as a starter

Ingredients

1/4 cup light olive oil

3 x 410g tins chickpeas, rinsed and drained

A couple of handfuls of fresh herbs, such as sage, oregano, thyme, leaves picked

2 tsp smoked paprika

 

1 1/2 tsp ground cumin

2 tsp fennel seeds

pinch of dried chilli flakes

salt and pepper

Method

Heat the oil in a large, deep sided, frying pan over high heat. Add the fresh herbs (stand back, as they will spit), and cook for 1min, or until starting to crisp. Reduce the heat to medium/high and add the chickpeas, stirring to coat. Add the spices and a generous amount of salt and pepper.

Cook, stirring often, for about 30mins, or until golden brown and starting to crisp.

Transfer to a plate lined with paper towel to drain. Transfer to a clean plate and serve warm, or at room temperature with an extra sprinkle of salt.

 

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