So, chickpeas... I have to say they’ve never been my favourite thing to eat. I’m a big fan of them hidden in something else like hummus or falafel but on their own, not so much. However, as with most things, roasting them proves a remarkable transformation. In the oven they become slightly firmer on the outside giving them a nice crunch. Roasting them in spices gives them a wonderful deep flavour and sort of disguises their chickpeaness which for me is a good thing. Chickpeas are also high in protein. As someone who eats a mostly vegetarian diet that’s a real bonus. I threw together this rice bowl for lunch at the weekend. I’ve also used roasted chickpeas in salads and as a topping for sweet potato inspired by this recipe on The First Mess.
I roasted the chickpeas in turmeric but I’ve also used a mix of turmeric and dried rosemary. Cumin or paprika would also be great.
1-2 carrots sliced with a mandolin in to ribbons
Handful of chard chopped and tough stems removed
½ can chickpeas rinsed and dried with paper towel
½ teaspoon turmeric (or whatever spices you like)
Handful of flaked almonds, toasted
Cooked brown rice or whatever grain you would like.
Preheat the oven to Gas Mark 6, 200°C, 400°F
Toss the chickpeas in the spices and a little olive oil. Spread out on a baking tray lined with parchment and roast for about 15 minutes until crispy and golden.
On a separate baking tray toss the carrots in olive oil and roast for about 10-15 minutes until they are just cooked but still retain a little bite. Add the chard to the carrots for approximately 2 minutes before they are ready to wilt in the oven. Toss everything together with the cooked brown rice. Drizzle with a little extra olive oil and season to taste. Sprinkle the toasted almonds on top.