SUMAC ROASTED CHICKPEAS, frugal, sophisticated, healthy, low fat & cholesterol

Roasted Chickpeas are such a healthy appealing snack; this sophisticated version goes well with chilled white wine (kids' option below)

 Sophisticated Sumac Roasted Chickpeas
'as more-ish as crisps but probably a lot less fattening.' 'Great crunch; really fresh.'

Roasted chickpeas have all the crunch of crisps but little of the fat and none of the preservatives.  Kids love them.  Adults, too, when they realise how healthy they are and how well they go with wine.

They're easy to make, and 67's original chickpea recipe Roast Spiced has been popular. 

Here's a more sophisticated take based around the MidEastern Spice Sumac - lemony, sweet-sour and fruity.  It brings the Souk to the table, in the best way.  They'll be glorious with a chilled glass of white.

For kids, though, the flavour is strong and Roast Spiced Chickpeas is recommended.   

If there is the time and patience to reconstitute dried chickpeas you'll have a snack ten times better than you could ever imagine.  But tinned chickpeas also produce a good result. 

67 found bottled chickpeas were too delicate for this recipe.  

Whatever is used, the trick with roasting chickpeas is to dry them thoroughly, before they go in the oven: rinsing and draining the chickpeas, roll them in a clean tea towel or paper towels.  

These are best on the day they're made but should keep a couple of days in a air tight container. 

Cost: 1.50 
Feeds: large bowlful; recipe multiples easily

Ingred:
   2 x 240gm tin chickpeas, drained, rinsed and dried (or equiv made from dried)
   
    2 tbsp olive oil
    1 tsp lime (or lemon) zest        
    1 tsp grated garlic         
    1 tsp sumac
    1/3 tsp smoked paprika
    pinch of chilli flakes (or to taste)
    couple of pinches pepper
    1/2-1 tsp salt

Garnish
     juice of 1/4-1/2 small lime
   up to 1.5 tsp 67's Savoury Spice Mix  (or seasoning salt)

Method:

1. Preheat oven to 230C, 200c fan, 400F 
2. Line with tinfoil a tray with one inch/2cm sides that will take the chickpeas in one layer; the foil should be the height of the sides 
3. Spread out the chickpeas; bake in the lower part of the oven, stirring once, for 25-30 mins or until medium crunchy.  Remove from oven and TURN OVEN OFF.
4. Mix oil with spices; taste; adjust as necessary
5. Pour over chickpeas in the pan, tossing to coat
6. Return chickpeas to oven (which is now off); close oven door; leave 20 mins or until ultra crisp and crunchy
7. Cool 
8. Before serving, sprinkle with fresh lime/lemon juice & 67's Savoury Spice Mix if using
9. Serve as a snack or a garnish for salads
10. Should keep well in an air-tight tin for 2-3 days

Comments:
'They are a great snack, as more-ish as packets of crisps and probably a lot less fattening.' Political agent
'Absolutely great; really nice crunch with a lime-scented flavour thing-y at the end.  Tastes really fresh.' Jacob, political intern from Boston University

Tips:

• ovens vary; the chickpeas go from beautifully crisp to overdone very easily; if your oven tends to be very hot, lower the temperature slightly
• See Healthier Bar/Party Snacks for more snack ideas

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.