Crispy chickpeas

Ingredients

• 240g cooked (or canned) chickpeas

• 1 Tbs olive oil

• 1 Tbs lemon juice

• 1 Tsp cumin

• 1 Tsp pink hymalayan salt

• 1 Tsp black pepper

• A pinch of paprika

Method

1. Preheat the oven to 180°C on rotating heat

2. Line a baking tray with parchment paper

3. Mix together the olive oil, the lemon juice, the cumin, the pink hymalayan salt, the black pepper and the paprika

4. Coat the chickpeas in this mixture

5. Put them in the baking tray in the oven for 35 minutes

6. Once they have cooled down, store them at room temperature in an air-tight container

How to cook the chickpeas from scratch

Soak 500g of raw chickpeas with 1 Tsp of bicarbonate of soda in a big bowl. The water level has to be at least 2 inches above the chickpeas. Let them soak overnight. When you are ready to cook them, discard the soaking water and rince the chickpeas thoroughly with running water.

In a large pot, add the chickpeas (their weight must have doubled to 1kg), 2,5L of water and 1 Tsp of bicarbonate of soda. Bring the pot to a boil, then cover the pot partially and let it simmer on medium-high heat for 25 minutes.

Once cooked, drain the chickpeas and use them to make hummus, crispy chickpeas, moussaka or any other dish you like!

Recipe by Hind Tahboub and Diala Tufenkji

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