Spicy Chickpeas

Beer is best.

You know how chickpeas come in tins ready to be added to whatever stew, salad or tagine you’re making? Well imagine if  they didn’t. Imagine you had to soak them for 12 hours, boil for 20 minutes and then simmer for a further 75 minutes. How ridiculous would that be!?

Well I’m sorry to break it to you but sometimes you have to, welcome to dried chickpea hell! They suck and unless you’re buying them in seriously big bulk then I’d say leave them and just get tinned.

Unfortunately I was given a bag of the dried out little relics for free*. So I’ve had to come up with reasons to soak, simmer and boil them up ready to become something worth eating. Since it takes so long to re-hydrate them I’ve been soaking them in batches of 200- 300g a time. My first chickpea creation was a tomato and basil hummus thing, but since that only used 150g it left me with a pile of the pale little things to use up.

Pale and ready to roast.
As you can probably see I covered them in a spicy seasoning and roasted them in olive oil. This is really simple and turns them into a great little bar snack. Think healthy peanuts meet wasabi peas. They’re much lower in sugar and saturated fat than most other snack foods so that makes the compulsory beer completely guilt free**.
We lost a few small soldiers along the way. A couple will burn so please bury them accordingly.

Spicy chickpeas
Serves: 250g
Prep time:
Cook time:
Total time:
  • 250g chickpeas (dried then re-hydrated or tinned)
  • ½ tsp cayenne pepper
  • ½ tsp hot chilli powder
  • ½ tsp ground coriander
  • sea salt and black pepper for grinding
  • 1 tbsp olive oil (or vegetable)
  1. Put all the ingredients into a baking tray (I lined mine with baking parchment to save washing up time) making sure to add a good grinding of salt and pepper and mix everything up.
  2. Roast at 200°C for about 30 to 40 minutes until the chick peas are a deep golden brown colour and are crunchy to the bite. See above picture for a better idea.
  3. Taste and add additional salt and pepper if required.
The spice amounts are adaptable to your taste.


*They were free from my mum, chickpea farmers don’t love me the same. 

**Obviously you don’t have to drink alcohol with them, you could have a nice glass of juice. But then you would be doing life wrong. 

So what do you think?

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