I adore chick peas, it doesn’t matter how they come actually, in a Dhal, a salad, falafel, dip, any which way. But I know a lot of people will not have heard of this really simple way of cooking chick peas as a snack – so gorgeous and tasty and incredibly versatile. You can either use drained canned chick peas for this or you can use dried, just remember to cook them until tender before the next part of the process. It’s so easy I am giving you 3 recipes in one – Slimming World have recently pointed out that anything you cook that would not be eaten in the normal way (such as potatoes made into crisps – I will give you that recipe another day) are no longer syn free as you will eat many more crisps than you would if you were presented with a whole potato (although a brief mention that I will happily stand and eat cooked potatoes that have been placed in the fridge whilst looking for something for dinner makes me think this is not strictly true). Anyway, I therefore am not sure what to syn these as because everything in them is free, but please be aware of how many you are eating.
With all versions – take can/cans of chick peas and drain them or soak and cook chick peas as per instructions if using dried. Separate into 3 bowls.
Curried Chick Peas
- Chick peas
- Curry powder
- Fry light
Put chick peas on baking tray and place in 180 degree celcius oven for half an hour (or until they are crunchy to the bite)
Pour hot chick peas into curry powder and fry light to coat, give them a shake and leave them to cool.
Chick Peas Salty and Sweet
- 2 tsp sweetener
- 1 tsp sea salt
- ½ tsp cinnamon
Mix sweetener, salt and cinnamon in bowl
Put chick peas on baking tray and place in 180 degree celcius oven for half an hour (or until crunchy to the bite)
Pour hot chick peas into mixture above and spray with fry light, give them a shale and leave them to cool.
Chick Peas with Balsamic and herbs
- Fry light
- 2 tbsp balsamic vinegar
- 1 tbs fresh rosemary and thyme
- 1 tsp garlic salt
Mix all of the ingredients together and mix with chick peas
Place everything on baking try (don’t worry if there looks like there is too much balsamic – it will soak it up)
Put in 180 degree celcius oven for half an hour (or until crunchy to the bite).
Remember to keep all of them in airtight containers (if they last that long)
I know which ones are my favourite but which ones would you choose?