It was never my intention to post this recipe. I was making baked samosas for dinner – so much healthier than the traditional deep-fried ones and just as tasty – and felt that the meal was lacking in protein. I could have substituted some of the potato with mashed chickpeas/lentils, but didn’t want to alter the recipe too much. I’m always disinclined to do that on more ‘particular’ first-time recipes. Additionally, I would run the risk of being berated for ‘lying’ about making samosas for tea as they would no longer be samosas in a certain persons eyes. Feeling particularly lazy (and before you judge, rolling out and filling samosas isn’t exactly a walk in the park) I wanted something that would cook while the samosas were in the oven. Roasted chickpeas? Bingo. I’ve made these spiced chickpeas before, but despite seeing a number of recipes floating around the net, I’ve never tried roasting them. Silly me. I didn’t know what I’d been missing out on. I warn you now, roasted chickpeas are addictive. And very, very moreish. Forget crisps, wedges and pretzels, these are the snack that all the cool kids are eating. High in protein, low in salt and fat. Big on flavour. Talk about taste without waste! Continue reading
