Jen's roasted crispy chickpeas
1 540 ML/19 FL OZ CAN OF CHICKPEAS
1 TBSP SMOKEHOUSE SPICE
1 ½ TSP MAPLE SYRUP
2 TBSP OLIVE OIL
1 TSP SALT (OR TO TASTE)
Preheat the oven to 425ºF (220ºC). Drain the chickpeas well, and pat dry. In a bowl, combine all the ingredients and toss until well coated. On a large baking sheet lined with parchment paper, spread out the chickpeas in a single layer. Bake for 20 minutes, remove and stir the chickpeas, and then return to the oven for another 15 minutes. At this stage, the chickpeas will have a crispy outer layer, but are still soft on the inside (how I like them!).You can continue to bake for another 15-25 minutes, until they are crispy and crunchy all the way through.
There are so many uses for these — enjoy as is as a snack, tossed on salads for extra crunch, eat with brown rice with a side salad for a complete lunch or dinner, add as a topping in a squash or carrot soup, or in a taco with creamy guacamole, suhtain!
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🔥 fiery ◦ addictive ◦ balanced
This blend is extra special in our hearts. We grow, dry, and grind 4 different varieties of chillies across our family gardens in Toronto and along the Sunshine Coast, BC each summer in preparation for this blend! It has a lot of umami. It hits all the notes and packs a real kick, but is not overpowering in any one dimension. With so many components, no one spice or flavour overpowers the other. This is a nod to southern smokehouse cooking, so consider that your inspiration.
Note — on the 'spice-o-meter', this is hot! It's not unbearable though, not like 'suicide' or 'Thai' spicy, but it's definitely not mild or medium spicy. If you don't like heat this is not the blend for you.
Must try: Marc's spicy prawns.
60g