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
4 tablespoons 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)

1. preheat oven to 165 degrees c
2. drain & rinse chickpeas
3. (optional but yields crispier chickpeas) run them under cold water and remove the skins.
4. bake them in the oven for about 5-10 mins until dry
5. take out of oven and toss with the oil
6. pop them back in the oven at the same temperature, for a maximum of 60 minutes but checking every 20 minutes. once they are dry and crispy, they are DONE!
7. remove from the oven while warm and toss with pinches of your favourite spices.

An invaluable add to your pantry ;)

Photography by Carli Teteris for Kra Santuary & Loaded Gun Kitchen