Garlic and sesame crispy baked chickpeas

Tales of a Kitchen / Garlic and sesame crispy baked chickpeas

Yesterday I spent the entire afternoon cooking. I made a beautiful vegan gnocchi salad, homemade muhammara and these addictive crispy roasted chickpeas. I am justifiably inclined to label yesterday a success in the kitchen. Everything turned out ridiculously delicious, I did not know what to eat first. So I had a bit of everything.

I got quite few messages from readers asking for the crispy chickpeas recipe first. So here it is. To get these babies nice and crisp and not too dry and not too soft on the inside, just all around crispy and yum, what you need to do is:

  • if you’re using canned chickpeas – rinse them well in 2-3 waters, then drain well and pat them slightly dry with a clean tea towel
  • if you’re using freshly cooked chickpeas – rinse and drain and allow them to cool, then slightly dry them with a clean tea towel
  • the drying part is quite important to don’t skip it (please)
  • rumor has it, it’s also good if you have the patience to remove the skins of the chickpeas. but I’m not gonna lie, I’m just not that person so can’t really advise you to do something I  don’t do 🙂

Tales of a Kitchen / Garlic and sesame crispy baked chickpeas

Garlic and sesame crispy baked chickpeas

Makes 1 cup (about 400g)

Ingredients

  • 1 cup cooked chickpeas or about 400 grams
  • 2 TBSP sesame seeds (I used mixed white and black sesame)
  • 2/3 tsp coconut flour
  • 2/3 tsp garlic powder
  • 2/3 tsp kelp or dulse (seaweed) flakes
  • pinch sea salt
  • pinch coconut sugar
  • 2 TBSP olive oil

Steps

  1. Preheat the oven to 175C and line a pan with baking paper.
  2. Add the chickpeas (prepare them as per instructions above, don’t forget to dry) and the spices and oil to a bowl and toss to coat the chickpeas thoroughly in spices.
  3. Spread the chickpeas in the pan in a single layer.
  4. Bake for 30 minutes.
  5. Gently toss them around in the pan and spread them again in a single layer and bake for another20 to 25 minutes. Try one and see if it is still soft inside – if not, take them out from the oven and transfer to a serving bowl.
  6. Allow to gently cool and serve. These are best when fresh and such a perfect movie or afternoon snack. They will also keep well in an airtight jar.

Tales of a Kitchen / Garlic and sesame crispy baked chickpeas

I’m also spoiling you with some more photos from my recent road trip, because you can never have too many photos of red dirt or of rocks (said no one ever). But hey, I know you guys are reading my blog from all over the world, so this is a good sneaky peak into some of the Northern areas of Western Australia.

Tales of a Kitchen / Kalbarry Western Australia

Tales of a Kitchen / Kalbarry Western Australia

Tales of a Kitchen / Kalbarry Western Australia

Tales of a Kitchen / Kalbarry Western Australia

Tales of a Kitchen / Kalbarry Western Australia

Tales of a Kitchen / Kalbarry Western Australia

Tales of a Kitchen / Kalbarry Western Australia

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