Delicious with just about anything, these roasted chickpeas are the ideal topper, filler or just plain simple snack! I always struggled with roasting legumes because they would pop all over the grill, but one simple trick avoids all that (just oil them at the end not the beginning!). Try this same recipe with red kidney beans or whatever legume is your favourite!
Takes 20 minutes (prep 5, cook 15) (allow a further 12 hours if you’re soaking and cooking your own)
250g pre-soaked chickpeas*
1 tbsp of soy sauce
1 tsp of salt
1 tbsp of olive oil
*If you are soaking and cooking dried chickpeas, prepare 150g of dried chickpeas, soak overnight, and simmer for around 2 hours.
Preheat the grill to 200C.
Drain and rinse the chickpeas, add them to a baking tray with the soy sauce and the salt, and agitate them thoroughly until they are well covered.
Grill for 5 minutes before agitating again and grilling for a further 5 minutes.
Remove the chickpeas from heat and turn the grill down to 160C.
Add the olive oil to the baking tray and cover the chickpeas with it. Grill the chickpeas for a further 5 minutes on the lower heat.
Serve straight away.
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