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.
- 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)
- 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.
- 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.
- Taste and add additional salt and pepper if required.
*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.