a tasty chai and chilli toasted chickpeas recipe-云顶集团3118acm
spicy, salty and just slightly tangy, these chickpeas are like little firecrackers. the perfect accompaniment to any sparkling drink.
ingredients:
makes: 250 g time: 35 min
ca. 250 g canned chickpeas, boiled
1 bag egentid black chai with ginger and elderberries
1 tbsp vegetable oil
½ tbsp chilli flakes
1 tsp sea salt flakes, crushed
step by step:
- preheat the oven to 200°c (392°f).
- drain and rinse the chickpeas and rub them quickly with a towel to get rid of most of the skins.
- place them in a bowl and add the remaining ingredients. toss with your hands to coat evenly.
- lay a sheet of parchment paper on a baking sheet, scatter the chickpeas on top and toast them in the oven for 30 mins until they are golden and crispy.
- allow them to cool slightly on the baking sheet before serving.
note: best enjoyed on the day they are made, but they can be stored in the refrigerator overnight and eaten the following day.
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