I can hear you thinking: the photo is pretty, but does is taste good? You know what answer I will give to this. I think chickpeas as they are not that exciting, not much flavor and a little soft texture. But with this recipe they are full of flavor, they are lightly crunchy and salty. It reminds me of Dutch cocktail nuts. My favorite way to eat this is really on a thick piece of bread with lots of avocado and then the roasted chickpeas, like a lot of it.
Makes: A large bowl
Prep time: 2 minutes
Cooking time: 10 minutes
Equipment: Frying pan
1 can of chickpeas of 1 1/2 cups
tablespoon of oil
teaspoon of smoked paprika powder
teaspoon curry powder
teaspoon of soy sauce
pepper and salt
You can make this in 2 ways, in the oven or in the frying pan. For both you do the following: Drain the chickpeas in a sieve and rinse them well with cold water. Then place them in a dry clean tea towel and pat them slightly dry. This will make them much more crispy.
After they are dry, which does not have to be perfect, but a little bit is great, put them in a large bowl and mix them with all other ingredients. Now you can choose a pan or oven, in the oven they go for 10 minutes at 175 degrees, halfway you have to stir them a bit.
Just as easy for the pan. Stir over medium heat, also 10 minutes, and slightly more often than 1 time. Let them cool for a few minutes before you eat them, otherwise they are piping hot.