2 x chickpeas

When I think chickpeas, I think hummus. And I’ve never actually made anything else but hummus with the chickpeas I buy. But last night I did a quick google search and found a new easy recipe – for roasted chickpeas – and I knew I had to try it!

So let’s start with the actual chickpeas. If you normally buy them canned, just get the dry ones next time and cook them yourself. It is easier than you think (and saves you money…) This is what they look like at Auchan’s organic section:
chickpeas

The bag says to soak them over night, but “over night” is just a way of saying “for a few hours”. 5-6 hours, in a pot, with plenty of cold water – they swell a lot! Then rinse, fill up with new water, a little salt, and let simmer (boil on low heat) for 45-50 minutes. Now they are ready to use.

I made hummus of half of them and roasted the rest. Sometimes I skip the garlic in the hummus and this is the recipe I use then (to get some taste going even without the garlic)

hummus

  •  About 500 ml (2 cups) boiled chickpeas
  • 80 ml (1/3 cup) tahini (sesame paste – can be found at the exotic food section of Auchan)
  • 80 ml (1/3 cup) freshly squeezed lemon juice (approx. 2 lemons)
  • 100 ml (0.4 cup) water
  • a handful of chopped parsley
  • 1 teaspoon chili powder
  • 1 teaspoon paprika powder
  • 1-3 teaspoons salt – this depends on how salty the chickpeas were from the beginning so add one teaspoon at a time and taste in between.

Mix all the above in a blender until smooth. Use as dip or serve as a side dish.

The rest of the chickpeas can be roasted to a delicious snack.

roasted-chickpeas-II

In a bowl mix:

  • about 500 ml (2 cups) boiled chickpeas
  • 2 teaspoons olive oil
  • 1-2 teaspoon. salt – again depending on how salty the boiled chick peas are
  • 1 teaspoon chili powder (if you don’t like spicy, leave out)
  • 1 teaspoon paprika powder
  • 1 teaspoon onion powder or garlic powder

Stir and mix and then spread on parchment paper on a baking tray. Roast for about 30-40 minutes on 220 C (425 F).  Keep an eye on them that they don’t get burned, only crunchy.

Enjoy!

Text and photos by Lisa Fuchs, June 2015

Lisa Fuchs is the author of “Delicious grain free baking” available on amazon. She also writes about healthy and creative baking, under the name Liesel on her blog: lieselathome.com

You will never find sugar or gluten in any of her recipes and most of them are also lactose free.

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