This recipe works both with pan fried chickpeas than with the baked ones. They are the perfect topping for a salad.
Method
In a small cup, mix together the lemon juice, golden syrup and soy sauce. Put it aside.
Heat up the olive oil in a large pan over medium-high heat. Add the chickpeas and fry them until they start to turn gold and pop around a bit. This will take 3 to 5 minutes.
When the chickpeas are cooked pour the lemon juice mixture over them and stir.
Let the mixture evaporate a bit (30 seconds) and then add all the spices.
Stir them and let them fry together for another 30 seconds and then turn off the heat.
BAKED CHICKPEAS: mix the chickpeas with all the ingredients in a bowl, make sure they are all well-seasoned. Bake them in the oven for 20 mins at 180C until crispy but not hard.
Ingredients
Prep time: 2 mins
Cook time: 10 mins (oven 20 mins)
2 tbsp lemon juice
1 tsp golden syrup
1 tsp soy sauce
1 tbsp olive oil
400g cooked chickpeas
2 tsp smoked paprika
2 tsp ground cumin
1 tsp garlic powder
½ tsp cayenne pepper
CHEF’s TIP: These chickpeas are perfect as a snack or on top of your salads.
