Crispy Chickpeas

This is a pantry staple that requires a little labour and active waiting time, but if executed correctly, will be a great addition to your rotary of weekday lunches. No meal is complete without crispy toppings. Great as salad or poke bowl toppings. Mix with whatever spices or toppings you'd like.

ingredients
Serves 2 (Usually, we make 3 cans at a time as you can store them in an airtight container for up to 3 weeks)

1 can of chickpeas
1 tablespoon olive oil
salt
seasoning of your choice (we like a mix of curry powder, kashmiri chili powder, garlic & onion powder, coconut sugar and salt to taste)

 

*Note your chickpeas should be dry to the bone before tossing them with oil so step 3 is very important!

1. preheat oven to 210 degrees c
2. drain & rinse chickpeas
3. bake them in the oven for about 5-10 mins 180 degs C until dry OR leave out overnight covered with a paper towl to make sure they are DRY. otherwise the chickpeas wont be crispy
4. whatever your preferred method is, after they are dry, toss with oil
6. pop them back in the oven at 210 degs C, for about 25 mins, checking at the halfway mark and giving them a stir
7. remove from the oven while warm and toss with pinches of your favourite spices
8. store in an airtight container

An invaluable add to your pantry ;)

Photography by Carli Teteris for Kra Santuary & Loaded Gun Kitchen