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Is there anything chickpeas can’t do? They’re at the heart of hummus, essential in Moroccan tagines and can even be roasted to crispy, snacky perfection.
This recipe uses our Australian dried chickpeas– ideal for pulling out of the cupboard and rehydrating overnight whenever you need them – and our vibrant, smoky BBQ spice rub. With sweet smoked paprika, muscovado sugar, chilli flakes, black pepper and a hit of ground coffee beans, this is a mix you’ll be rubbing over ribs, sprinkling over roast cauliflower and using to coat your brisket.
Together, they make a deliciously simple, irresistibly moreish snack.
Transfer the chickpeas to a saucepan with enough of the soaking water to submerge the peas by at least a few centimetres, and bring to a simmer over a medium heat. Skim off any foam that collects on the surface of the water as it comes to a simmer, as well as any loose skins.
While simmering, preheat your oven to 220C.
Drain* the chickpeas once tender (around 30 minutes). Transfer them onto a dry, clean tea towel, cover with another tea towel, and rub as vigorously as possible without crushing the peas. Remove any loose skins, then transfer the chickpeas to a bowl.
Add the extra virgin olive oil and BBQ spice rub and combine well. Transfer to a roasting tray covered in foil, ensuring the chickpeas remain in a single layer, and place in oven. Roast for 25 minutes or until crispy, shaking the chickpeas around in different positions on the tray at least once.
Return the chickpeas to the spice mix and olive oil bowl, sprinkle over the salt flakes, and toss well.
Transfer to a serving bowl and serve while still warm.
*- the chickpea cooking liquid, known as ‘aquafaba’, can be used to thicken soups and stews or as a vegan alternative to egg whites.
15m prep | 1.25h cook
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