These crunchy chickpeas make an incredibly moreish snack, they take a few minutes to get made, the oven does most of the work. Once you have cooked up your first batch and see how delicious and easy they are, plus how much healthier than the average chip, with only 30 ml of oil in them, loads of fiber, minerals and crunch!
The step of removing the skins from your chickpeas may feel tedious, but it will help to you get the chickpeas as crunchy as possible, so it’s worth the work. Don’t worry if you can’t get all the skins off, get as much off as you can. The recipe will still work if you don’t remove the skins but it may not be as crunchy.
To remove the skins place the drained chick peas in a large bowl and fill with cold water. Now gently begin to rub the chickpeas between your hands, this will loosen the skin, the skin will then float up in the water. Once the water is full of chickpea skins, gently move the chickpeas around to get any trapped skins to float up.
Now simply drain the water, the skins float and will leave the bowl first, repeat the process with fresh water and drain again. This should be enough to remove plenty of the skins. Now drain them completely and place the chickpeas onto a clean dish cloth and gently pat dry. Set aside and allow to dry further while you prepare the spice rub.
2 cans chickpeas, drained and rinsed
2 tablespoons olive oil
½ tsp coriander powder
1 – 2 tsp teaspoons chili powder, to your taste
1 teaspoon crushed black pepper
1 teaspoon freshly ground cumin
2 tsp sesame seeds
½ tsp turmeric
1 teaspoon paprika (you can used smoked or unsmoked)
Generous amount of salt – to taste