…..Or, “yet another attempt to get me to love chickpeas”. My journey to legume love has been progressing well – beans, lentils and chickpeas are all now (mostly) welcomed dinner guests. While slow cooking has its place and perks, sometimes I need a quick meal – whether it’s a dinner on the go, or a standby for lunch the next day, and these chickpeas fit the bill. Spicy, moreish and done in 25 minutes, they are great as is, but are also delicious additions to a salad.
2 cups canned chickpeas, well-rinsed
1½ tsp olive oil
2 tbsp eat.art Morocan Ras El Hanout exotic spice mix
Preheat the oven to 220 degrees C. Place the chickpeas in a bowl and drizzle with the olive oil, toss gently to coat. Sprinkle with the spice mix and toss again until evenly mixed. Place on a baking sheet in a single layer and bake for 15 minutes, before stirring the pan gently. Bake for a further 10 minutes. Enjoy warm or at room temperature.
Written and photographed by local food blogger Candice Bresler |http://www.agorgeouslife.co.za