This is such an easy, tasty, moreish and easy to make recipe. Good for your snack or as a side dish for your meal.
I made this from dried chickpeas, but if you are using the ones that’s already cooked and sold in cartons/tins then it makes the process even easier. I understand that for those of you who are so busy, ready cooked versions are convenient. However, I cannot emphasize enough the importance of cooking your meal from scratch, as much as you can. There are so many ready cooked foods out there…peas, beans and pasta sauces etc. which don’t make my body happy. Even though they are packed air tight they were still cooked a long time ago and my body doesn’t tell me they are fresh. So, even if you are super busy with your life, please try to find a little more time for cooking. With a good planning, I believe you can always make cooking more efficient thus become healthier. You can go off and do other things while the peas are cooking, for example, or make a big batch of salad to last you for several days.
Cooking is not only about producing what taste good on your tongue but it’s also about learning where the food come from and what food makes you feel more balanced. Engaging yourself for the whole process of cooking I believe is very important.
Chickpeas, soaked overnight or ready cooked chickpeas
Extra virgin olive oil or oil of your choice
1. Cook the soaked chickpeas in plenty of water until soft. This may take up to 1 hour. Omit this process if you are using the ready cooked chickpeas.
2. Preheat the oven to 170C.
3. Drain the water from the chickpeas and spread the peas on a baking tray.
4. Drizzle with some oil, curry powder and Sea salt then mix well to make sure each pea is coated well. Be generous with the spice!
5. Bake until crunchy.