How to make crispy seasoned poppeas (crispy chickpeas)

Got tins full of chickpeas in your kitchen cupboard? Or bought a bag of dried ones and now it turns out you get literally KILOS of cooked chickpeas from it? Are you by now completely chickpea-ed out? We have another chickpea outlet for you!

Tadaaa: Poppeas! Not popcorn, but -peas, made from our friendly household friend The Chickpea, nice to meet you. With our tips, you can make crispy roasted snack peas in the oven, and you can also tell yourself that you’re being mega healthy while sitting on the sofa with one hand in the bowl, one around the stem of a wine glass, and both eyes glued to the screen… And you don’t even need a recipe – this is typically one of those “I can explain it to you in just a few steps” situations:

How to make crispy snack chickpeas

• Drain a tin of chickpeas in a colander.
• Place them on a clean tea towel, fold the towel in half, and rub the peas dry. Drying them is very important; soggy chickpeas won’t become crispy.
• Then stay standing happily at your kitchen counter for a while, or put them in a bowl and take them to the sofa, where you can stare into the distance for a bit while removing the skins from the chickpeas. This tip is immediately quite meditative too, so you can contemplate the whole state of the coronavirus situation. Or sit down and watch Tiger King!
• Preheat the oven to 180 C.
• Dry the peas thoroughly once more.
• Now toss the naked peas in the bowl with a tablespoon of oil and a generous pinch of salt. We’ll add other seasonings later.
• Place the chickpeas on a baking tray with raised edges and slide it into the centre of the oven.
• Carefully shake them around after 20 minutes.
• Remove them from the oven after 45 minutes, as long as they’re golden brown, dry and crispy by then – otherwise roast them a little longer.
• Once they’re ready, you can immediately sprinkle them with, for example, some hot paprika powder or a delicious spice mix; the heat will help it stick.
• Leave to cool for 10 minutes, then snack away.
• You can put them in a jar for storage, but leave the lid off for now so they stay as crispy as possible.

Also read:

• Budget cooking: chickpeas
• Chickpea ‘pancake’
• How to: cook dried beans, but make them genuinely delicious