Picture the scene: you’re at home, working for the day perhaps, and your stomach starts rumbling mid- afternoon but, alas, there are no snacks in the house! What are you going to do? Make these smoky and spicy roasted chickpeas of course! In a time where people are more and more health conscious and it’s all about getting your five a day, it can be hard to think of delicious and nutritious snacks but look no further! This is a cheap, easy and relatively quick snack to make that can be made in advance and stored so it is on hand for whenever hunger pangs take hold. If you’re eating them hot from the oven, a little squeeze of lemon juice also lifts the flavour so do give this a try!
1 tin of chickpeas in water
Smoked or normal sea salt
1 tbsp chilli powder
1 tbsp ground cumin
Squeeze of lemon juice (optional)
1. Preheat the oven to 200c/ 180 fan. Take the tin of chickpeas and drain them well. Rinse thoroughly with water and pat dry using kitchen roll. Place on a single layer on a baking tray.
2. Drizzle over a good amount of olive oil, about a tablespoon should do, and toss to coat the chickpeas. Sprinkle over the chilli, cumin and coriander before finishing off with a good pinch of sea salt. Roast in the oven for around 40 minutes, checking them from time to time and tossing. Some chickpeas will have more moisture in them than others so these may take slightly longer. Just be careful the spices do not catch or burn so keep your eye on them! Adjust salt to taste. Serve warm from the oven or allow to cool and store in airtight containers until you want them.
Smoky, spicy roasted chickpeas- give your snacks an overhaul this year!
This light lunch recipe could not be easier and is perfect for lunch at home or at work. It’s time to spice up your lunch box and be the envy of your colleagues with these mini frittatas! An ideal recipe to involve the kids so they can show off their creations with their friends.
Ingredients- makes 6 frittatas
6 large free range eggs
Salt and pepper to season
Large handful of shredded spinach
60g feta cheese diced
A large roasted red pepper thinly sliced
1. Heat the oven to 180c/ 160 fan/ gas mark 4. Take a large bowl and crack the eggs into it. Be careful of any wayward shell! Lightly beat the eggs and add the milk before seasoning well.
2. Now the possibilities and combinations of frittata fillings are endless so let’s start with a simple yet delicious idea. To the egg add the spinach (make sure it’s well washed), feta cheese and the roasted red pepper. I always have a jar of roasted red peppers handy as they are just as good in most recipes as freshly roasted peppers. For all you meat lovers you could add some diced chorizo which has been sauteed and then cooled.
3. Lightly oil a standard muffin tin with vegetable oil and pour in the egg mixture. The frittatas will rise when cooking so remember to leave space between the mixture and top of the tin. Place carefully into the oven and cook for 20 minutes until the egg has set. Gently remove the frittatas from the tin and enjoy!
The frittatas are best served straight from the oven however if you want to take them for lunch, leave them out to fully cool before storing them in the fridge overnight.
Some other combinations for you to try:
Chorizo, red pepper and cheese.
Sundried tomato, mozzarella and basil.
Spinach and goat’s cheese.
Ham and mature cheddar.
Spinach, cheese and salami.
Asparagus and parma ham.
Get creative and let me know what your favourite fillings are.