Inside the glittering Dublin home of jewellery designer, Chupi Sweetman-Durney
Inside the glittering Dublin home of jewellery designer, Chupi Sweetman-Durney

Megan Burns

Lightbulb moments: How I gained control of my energy usage
Lightbulb moments: How I gained control of my energy usage

IMAGE

Social Pictures: The launch of JYSK’s 2024 garden collection
Social Pictures: The launch of JYSK’s 2024 garden collection

Sarah Gill

This Dublin home has been given a makeover full of warm tones and inviting textures
This Dublin home has been given a makeover full of warm tones and inviting textures

Megan Burns

5 inspiring self-help books that will change your life
5 inspiring self-help books that will change your life

Jennifer McShane

This deceptively spacious cottage is on the market for €845,000
This deceptively spacious cottage is on the market for €845,000

Sarah Finnan

How should we speak to teens about consent?
How should we speak to teens about consent?

Amanda Cassidy

Can ChatGPT replace me as a writer?
Can ChatGPT replace me as a writer?

Esther O'Moore Donohoe

The Bee Pods: Donegal glamping done right
The Bee Pods: Donegal glamping done right

Sarah Gill

Supper Club: Chicken satay skewers with peanut dip
Supper Club: Chicken satay skewers with peanut dip

Meg Walker

Image / Editorial

These crunchy spiced chickpeas are our new favourite snack


By Meg Walker
19th Sep 2018
These crunchy spiced chickpeas are our new favourite snack

Crunchy salty snacks are much loved around the world. I’ve chosen spicy chickpeas as, aside from being very moreish, they’re an interesting example of how a soft, mealy-textured ingredient can be transformed into a hard crunchy nut.

Crunchy Indian Spiced Chickpeas

Makes 2 small bowls

Ingredients
400g tinned chickpeas, drained and rinsed
¼ tsp ground turmeric
¼ tsp chilli powder
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp amchoor powder, optional
1 tsp fine sea salt, or to taste
1 tbsp cold-pressed sunflower oil
½ tsp lemon juice, or to taste

Method
At least 30 minutes before cooking, rinse, drain and pat dry the chickpeas on paper towels. Spread them out in a single layer on a plate.

Preheat the oven to 180°C fan/200°C/gas mark 6.

Mix together the spices and salt in a small bowl.

Place the chickpeas and oil in a separate bowl and mix well, before adding the spice mixture. Toss until completely coated, then tip onto a non-stick baking sheet. Spread the chickpeas into a single layer and bake for 35 minutes, giving the odd shake to move the chickpeas around. I have quite a hot oven, so I take them out at this stage, but you could turn off the oven and leave the chickpeas in the oven for another 15 minutes. The former yields crunchy chickpeas with a floury centre, the latter are very crunchy chickpeas. In either case, leave the chickpeas in their roasting pan but season with the lemon juice. Leave until cold, then serve as needed.

 

Extracted from Sight Smell Touch Taste Sound: A new way to cook by Sybil Kapoor, (Pavilion Books, approx €27). Photograph by Keiko Oikawa.

 

 

Sold out!