These make for an awesome snack/lunch food/wrap filling. Simple to make, surprisingly filling and probably healthy, these are my go-to “I had a big fuckoff lunch but still want to eat something for dinner, and also I hate salad” food. Though it’s worth noting they’d probably improve a salad no end…
After watching my dear friend, housemate, and probably partner in crime Anaab make them for a whole year (I miss you 6 Englehurst, whoever lives there now is really lucky), I nagged her for the recipe. Only to be told there is no recipe. In a nutshell, this is what you’ve gotta do.
- 1 can of chickpeas
- 1-2 tsp salt
- 1 tbsp Malaysian chilli sauce
- 1 tsp garlic and ginger paste (or garlic puree and ginger powder)
- 1 tsp coriander leaves
- 1/2-1 tsp chilli flakes
- 1 tsp onion powder
- 1 tsp garam masala
- 1 tsp white or black pepper
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
NB: If you don’t have all the fancy spices, just garlic, curry powder, pepper and paprika will do!
- Line a baking sheet with foil, then spread some oil on it. Preheat the oven to gas mark 6/200c.
- Drain the can of chickpeas. Vegan bakers will want to keep the liquid that comes out of the can: this ‘aquafaba’ is a great egg substitute in baking.
- In a bowl, mix the chickpeas together with all the sauces and spices, making sure they’re evenly coated.
- Pour the chickpeas onto the foil-lined tray, making sure they are all spread evenly and are flat – no pileups basically.
- Put in oven and bake for 20-25 minutes, depending on how crispy you like them, and turning halfway through.