Roasted chickpeas are great way to get your fibre and protein intake. They taste great as an accompaniment to a meal or scattered over a salad!
400g can chickpeas (I use Sainsburys So Organic range)
1/2 tsp each of the following:
Crushed coriander seeds
Salt and black pepper
A few glugs of olive oil
There are two ways you can cook these, if using the oven turn it on to 220c, if using the cooker put a dry non stick pan on medium heat.
Drain and rinse the chickpeas and put them in a bowl. Toss all the dry ingredients and olive oil with the chickpeas until they are fully coated.
Place the coated chickpeas evenly on a tray lined with baking paper and put them on the middle shelf of the oven. They take about 15 minutes to cook but toss them around regularly and keep a very close eye on them as they can start to pop! When they look like they are beginning to dry out and have a crisp finish remove them from the oven but again be careful as they may still pop! I’ve started covering the tray in foil for the first 10 minutes or so and then roasting them uncovered for the last 5 minutes I find this prevents some of the popping but they aren’t as crispy so it depends how you want the texture.
If cooking them in the pan add them to the heated non stick pan and cover with a lid. Turn the heat up to high and regularly toss the pan to ensure they are evenly cooked. Same as above, watch out for popping and timing depends on just how crispy you want them!
Once done, sprinkle on your salad or have it as a side dish with a squeeze of fresh lemon juice!