Crispy Chickpeas
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These are delicious! A great snack on their own or add to salads for a bit of a crunch! Recipe from Ella Mills How to go plant-based cookbook.
You’ll need a mixing bowl and baking tray.
Serves 4
Ingredients (when in italics available from the van)
100g dried chickpeas (approx 50p)
2 tablespoon olive oil (approx 20p)
2 teaspoon ground cumin (approx 10p)
2 teaspoon sea salt (approx 10p)
1 teaspoon chilli flakes (approx20p)
1/2 teaspoon dried rosemary (approx 5p)
Total cost from Incredible Bulk approx £1.15
Method
Prepare your chickpeas first- you’ll need to soak for 8 hrs or overnight and then cook for 90mins and allow to cool. Preheat oven to 180C. Line or oil baking tray. Place chickpeas in bowl with the rest of ingredients and mix well. Spread the coated chickpeas evenly over the baking tray and place in oven for 40 mins, stirring halfway through. Remove from the oven, leave to cool.
Zero Waste Tips
Store in an airtight container - good to store for a couple of days.