I'm Tasting & Creating twice this month!
My second entry is TL&LoG'sHB's Curried, Roasted Chickpeas:
They're so yummy that you'll eat most of 'em straight off the roasting pan and then have to pour what little are left into a shot glass so that it looks like you actually made a decent quantity...
And, LOOK! Books! And study notes! I am a real student who actually studies! Proof!
You believe me now, right? I made these to be my study snacks while I prepare for my upcoming Behaviour Analysis exam... much better than the traditional chocolate and junk food route! :)
Click on for the recipe:
This is adapted from The Life and Loves of Grumpy's HoneyBunch's Recipe:
Just about every recipe for these little nuggets of joy I've seen called for canned chickpeas... I didn't have any of those, but I did have the real, dried deal! They're easy enough to prepare - just soak 'em over night and the boil in plenty of water until soft-ish... Then dry them before preparing this recipe! Otherwise you'll have soggy chickpeas that need roasted for an extra 15 minutes - listen to the Voice of Experience!
Ingredients:
1 can drained/and de-soggied chickpeas OR 1/2 cup dried chickpeas prepared as above
2 Tbsp oil
1/2 tsp cumin, tumeric
1 tsp gharam masala
1/4 tsp dried chilli
2 tsp salt
OR other herb/spice combination of your choice!
Combine flavourings and oil in a microwave-safe bowl and microwave for 1 to 1 1/2 minutes. Stir, then leave for 30 minutes to infuse.
Set oven to 180 degrees C and line a roasting lin with foil.
Stir the non-soggy/wet chickpeas into the oil and tip onto the tray.
Roast for 30 minutes, stirring every 10 minutes - until crunchy!
(Remember - if you forget to dry out your chickpeas first - this'll take longer!)
Eat, and feel virtuous.
My second entry is TL&LoG'sHB's Curried, Roasted Chickpeas:
 |
| Cruchy, protein-rich Study Noms |
And, LOOK! Books! And study notes! I am a real student who actually studies! Proof!
You believe me now, right? I made these to be my study snacks while I prepare for my upcoming Behaviour Analysis exam... much better than the traditional chocolate and junk food route! :)
Click on for the recipe:
This is adapted from The Life and Loves of Grumpy's HoneyBunch's Recipe:
Just about every recipe for these little nuggets of joy I've seen called for canned chickpeas... I didn't have any of those, but I did have the real, dried deal! They're easy enough to prepare - just soak 'em over night and the boil in plenty of water until soft-ish... Then dry them before preparing this recipe! Otherwise you'll have soggy chickpeas that need roasted for an extra 15 minutes - listen to the Voice of Experience!
Ingredients:
1 can drained/and de-soggied chickpeas OR 1/2 cup dried chickpeas prepared as above
2 Tbsp oil
1/2 tsp cumin, tumeric
1 tsp gharam masala
1/4 tsp dried chilli
2 tsp salt
OR other herb/spice combination of your choice!
Combine flavourings and oil in a microwave-safe bowl and microwave for 1 to 1 1/2 minutes. Stir, then leave for 30 minutes to infuse.
Set oven to 180 degrees C and line a roasting lin with foil.
Stir the non-soggy/wet chickpeas into the oil and tip onto the tray.
Roast for 30 minutes, stirring every 10 minutes - until crunchy!
(Remember - if you forget to dry out your chickpeas first - this'll take longer!)
Eat, and feel virtuous.
Hi Kat, Made this for taste and create and enjoyed it last evening. Loved to munch on this while I was reading a book..Thanks for the recipe:)
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