Peanut Butter Roasted Chickpeas
I’ve just made these as a revision snack for my eldest daughter Grace. She’s got her 1st A Level exam this afternoon. I am sitting in the kitchen, writing and cooking various recipes (testing!), and Grace is upstairs revising Hamlet. It’s a big day for her. I wanted to make something she could eat, almost absent-mindedly, with no distraction.
This recipe is from the Snacking Chapter of my cookbook One Pan Beans. The type of chickpea you use will make a difference in the roasting process. Smaller chickpeas tend to roast harder, crispier, whilst the bigger, chubby jarred or packet chickpeas tend to roast softer, taking on more flavour, almost turning fudgy in the sauce as you roast them. Both are equally delicious if you ask me, be sure to dry them off as best you can before mixing in a bowl with the roasting ingredients.
You can also use an air fryer here if you like, they work especially well when it comes to roasting chickpeas. I used my oven, up to you.
You can’t really go wrong here with this recipe, simply roast or air fry until the chickpeas taste great, and away you go.
Once You Pop, You Just Can’t Stop, or something like that!
INGREDIENTS
250g chickpeas, dried as best you can
1 tbsp runny peanut butter
1 tsp runny honey
2 tsp soy sauce
1 tsp vinegar
Pinch of salt
1 tbsp olive oil
METHOD
Pat the chickpeas dry as best you can.
In a mixing bowl, add the chickpeas and all of the above ingredients and mix well.
Place on a lined baking tray in a single layer and roast at 210C for around 25 minutes. Midway through the cook time, give the chickpeas a shuffle in the pan with a spoon and continue roasting.
Cool for at least 5 minutes on the tray. Eat warm or cold, up to you.