Roasted chickpeas with nuts and/or seeds
Prep time less than 30 mins
Cook time less than 30 mins
Serves 10, for drinks
Dietary Vegetarian
You can use any selection of nuts and seeds that you fancy or, if you have a nut allergic guest, leave out the nuts and double up on the number of seeds. Free from: dairy, wheat, gluten, soya and eggs; can be nut-free
Method
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Heat the oven to 180C/350F/Gas 4.
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Put the chickpeas with the nuts and seeds in a small pan.
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Add the lemon juice and just enough water to cover them, along with a generous pinch of salt and freshly ground black pepper.
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Bring to the boil and simmer for 5-6 minutes, then drain.
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Spread the mixture on of a flat oven-proof tray and bake for 20-25 minutes, shaking them occassionally to mix them. Make sure they don't burn.
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Serve at once, or store in an airtight container.
Ingredients
- 200g/7oz chickpeas, either soaked and cooked or tinned and drained
- 200g/7oz mixed nuts (almonds, walnuts, pine nuts etc) and seeds (pumpkin, sunflower and so on)
- 2 lemons, juice only
- water
- salt and freshly ground black pepper
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