It’s always enjoyable turning something mundane into something marvellous.
Chickpeas are a case in point. A couple of small steps, garlic, lemon, tahini, olive oil, blitz and you have hummus. Superb, mopped up with some pitta bread. This is different though to smooth, creamy hummus, roasting the chickpeas turns them into a crunchy snack or side dish, but equally delicious.
Drain a tin of chickpeas and add to baking tray that has been lined with some kitchen paper. You are looking to dry the chickpeas and can use some more kitchen paper to rub against the chickpeas. This will also remove the skins from the chickpeas themselves, so rub vigorously drying the chickpeas and removing the skins from the baking tray as you go. Lightly coat the dried chickpeas with some olive oil, squeeze of lemon and some salt and pepper.
Put the dried chickpeas into a pre-heated oven on a medium heat for about 30 to 40 mins. Checking them every 10 minutes or so and giving the tray a shake just to turn the chick peas over.
After 30 to 40 mins the chickpeas will have reduced in size and crisped up. I added them at this stage to a bowl with a tablespoon of harissa and stirred to coat the chickpeas with the harissa.
Finished with a good dollop of greek yoghurt, chopped fresh mint and a final squeeze of lemon.