After a discussion with some of my Slimming buddies about missing snacking on things, I decided to try and recreate a favourite childhood treat but without deep frying them in oil. This was very quick to prepare and has a nice crunch when cooked.
1 syn for the whole batch.
- 1 tin chickpeas (garbanzo beans)
- 14 squirts of Filippo Berio, Extra Virgin Olive Oil Spray
- paprika
- garlic salt
- place the chickpeas in a sieve and rinse the chickpeas under the tap
- on a baking tray place several sheets of kitchen roll, spread out the chickpeas on top. put another bit of kitchen towel on top. dry off the chickpeas
- remove any lose chickpea skins
- put the dry chickpeas in a bowl, add the oil. shake well to coat the chickpeas
- spread the chickpeas out on the baking tray and sprinkle with paprika and garlic salt
- bake in the oven at 220°C/ Gas Mark 8 for 40 minutes, till the chickpeas harden. They should be crunchy on the outside but still soft inside. Every ten minutes or so shake the baking tray to help ensure that the chickpeas are crunchy all over.
You could also try flavouring with lemon juice and black pepper.
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