Canned chickpeas are cheap, healthy and versatile – the cheapest can costs 40p in many supermarkets. If you roast them in the oven with some oil and a crumbled stock cube (or with a shake of dry seasoning such as cajun seasoning, or dry spice such as garam masala, paprika or ground coriander) then the chickpeas go golden brown and absorb the flavour.
Great as a simple snack to eat at home or when out and about. You can also add them to salad or use them as a soup topping to give crunch and texture.
Yesterday my kids (who like them – hooray!) had their chickpeas along with dinner and then we adults had them later in a salad and with soup, on top of a dollop of creme fraiche and cumin seeds (for my veggie soup recipe click here https://katielovescooking.wordpress.com/2012/10/21/fantastic-variations-on-a-roast-autumnwinter-soup/).
Tasty roast chickpeas (serves 2-3 people as a snack or more people in a salad/as a soup topping)
Can chickpeas, drained and rinsed
Good glug of oil (ideally olive oil but I have also used vegetable and sunflower oil)
1 veg stock cube, crumbled (I like OXO as it crumbles easily) or good shake of seasoning or spice (see above for ideas)
Heat the oven to 180 degrees/gas mark 6.
Put the chickpeas on to a non-stick baking tray, pour over some oil and sprinkle over the stock cube/seasoning/spice. Mix really well with a spoon. Roast in the oven for 10-20 minutes, shaking the tray regularly to avoid burning/sticking. If you want the chickpeas lightly roasted then 10-15 minutes is enough, or if you want them a little crispy 20 minutes should do it. Depends a bit on the oven – you want them slightly browned.
Remove from the oven and eat on their own, with salad or as a soup topping.