A great alternative to chips and other food debris. You can’t stop!
Ingredients:
Chickpeas – 200g. dry or prepared about 500g (2 cans),
Olive oil – 1 tbsp Curry – 2 tsp
Any herbs to your taste (I have olive) – 2 tsp
Sweet paprika – 2 tsp
Dry garlic – 2H.l.
Jeera – 1 tsp
Coriander – 1 tsp.
Sea salt – 1 tsp
Cayenne hot pepper – 0.5 tsp.
The chickpeas can be cooked just with salt and Asian style, replacing salt with soy sauce and add wasabi.
Generally condiments (composition and quantity) – this is a direct very individual, try to your taste and don’t be afraid to overdo it! The excess will still remain on the pan;) But it does not apply to Chile and salt, be careful with them.
How to do:
1. Chickpeas. You can use canned chickpeas or boil in any convenient way (here described in detail, as I do).
2. Optional chickpeas can be cleaned, gently rubbing a pea in your hand or a napkin. Then let it fully absoute (depends on notovich crunchiness of crackers), then add 1 tbsp olive oil, stir, add all spices, mix again and place on a baking sheet in 1 layer (this is important).
3. Bake with convection at 160C 30 minutes. I love that balls of chickpea was very crisp, so bake for 45 minutes. In the cooking process a couple of times it can be povoroshit that it cooked evenly. At the very end of baking, you need to ensure that the chickpeas don’t burn.
All your chickpeas should be crunchy, and quite long (I kept a week, all scrunched as the first day). If you have not, then not bothering.
4. You can serve it in the form of a topping to the hummus, cream soup, put in salads, and I like to crunch them just like that;)
Store in a jar with a lid ajar to get air, otherwise the chickpeas will lose their crispness.
