Who wants a bowl of boring, store-bought, mixed party nuts when you can have a bowl of these?
That’s right, roasted chickpeas (yes they’re a thing) slathered in a taste tingling blend of spices ready to put any bag of store-bought nuts to utter, utter shame.
Serve these at your next social gathering (Christmas is on the way, right?) and you’ll be the Food Guru before you even get to to the dinner table. No, seriously, share these around during pre-food drinks and – Boom! – you’ll have everyone’s attention.
Because that’s how you roll, right?
Because preparing food for a grounp of people is hard and hectic enough I would like to keep this recipe as easy as possible. First step in keep this easy is to have the Ras el Hanout spice paste made before you need it.
The Ras El Hanout is the magic behind these chickpeas and is what gives them their moroccan-ness .
Although I would really, really like you to use my Ras el Hanout spice paste, I understand if you don’t have the time, or the ingredients to make it. You can use a store bought Ras el Hanout blend (or any other blend of your choosing)
And, just to make it easier for you; feel free to use chickpeas from a tin as this saves
- remembering to soak them overnight the day before making this recipe and
- having to cook them, after the soaking, and before the actual roasting.
Although I think using dried chickpeas just tastes a little better I know not everyone out there is a food blogger with designated time to soak, rinse and cook beans, right?
Because, at this time of year, we really need to keep things quick and easy.
16 days and counting…
That’s how long the Paramedic and I have until we jet off for a Christmas Holliday✈️. The excitement has been building up for some time now; we message each other each day to remind one another of the amount of days to go, as if we didn’t already know.
However, along with the excitement comes a little bit of a panic: how am I going to keep this blog going whilst I traipsing across Vietnam and Malaysia (with The UK in between) with no kitchen or even a dependable internet connection?
So the last few weeks (and the coming 16 days) have been a busy time, making sure I have enough recipes to share with you wonderful people whilst I am away. These chickpeas were a little addition to the collection that popped out of nowhere (I had left over chickpeas from making Hummus and some Ras el Hanout paste sitting in the fridge)
So, if you’re like me and the lead up to the festive season is hectic, try this little recipe which, with a few simple alternatives, can be a quick and easy crowd pleaser.
But enough chit-chat I should really get back to the kitchen
Ras el Hanout Roasted Chickpeas
Prep Time: 10 mins || Cook Time: 20 mins || Makes: 2 Cups
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- 2 Tbsp Ras el Hanout Spice Paste
- 1 Tbsp Olive oil
- 2 Cups of cooked chickpeas
- 2 Tbsp Cilantro, finely chopped
- Preheat your oven to 210°C/ 410°F
- Place chickpeas (either cooked or from a can) into a bow
- Mix together the Ras el Hanout spice paste and olive oil until well combined and stir through the chickpeas. Make sure the chickpeas are well coated in the spices.
- Line a baking sheet with baking paper and spread the chickpeas out in a single layer. Place in the oven for fifteen minutes before giving the pan a shake (or the chickpeas a stir) and place back into the oven for another 10 minutes.
- Remove from the oven and sprinkle over the cilantro. Pour into a bowl and serve