Recipes THREE WAYS WITH MADRAS ROASTED CHICKPEAS
THREE WAYS WITH MADRAS ROASTED CHICKPEAS
Have you jumped on the chickpea bandwagon yet?
Such a flavour trend right now - so here is a little teaser to get you started - these little tasties offer a myriad of dish possibilities...
- WHAT YOU WILL NEED -
- 1 tin chickpeas, drained
- 2 Tbsp olive oil
- Grind of NEW CERAMIC PINK HIMALAYAN SALT GRINDER
- 1 Tbsp MADRAS
- METHOD -
Kick-off by preheating the oven to 200ºC before placing the drained chickpeas on a baking sheet. Use a paper towel to dab them dry a little and then add the olive oil, salt and Cape Herb & Spice Madras Curry Seasoning. Use your hands to mix together well until evenly coated and then spread them out nicely to ensure even cooking. Bake them in the oven for 40 minutes, making sure to give them a little shake every 10 minutes to ensure that they don’t burn. Remove from the oven and allow to cool.
Now get creative - just a few ideas to get you started:
#1 Serve them on their own as a delicious, healthy snack
#2 Use as a flavour topper on salads (our favourite is a butternut, beetroot and rocket combo)
#3 Create a stir when used to garnish soups together with a swirl of cream...
*Keep an eye out for our Madras Roasted Chickpea video on YouTube: https://youtu.be/MwY1qDLn-2A
Recipe, photography & video by: Jane Bjorkman of Baking-Ginger http://baking-ginger.com/
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