I haven’t posted in a while but I had to share this smoked chickpea recipe. It’s super easy and a perfect snack for the whole family.
1 can chickpeas, washed and drained
1 1/2 tsp liquid smoke
1 tsp olive oil
1 tsp soy sauce
1 tsp maple syrup
4 tsp nutritional yeast
2 tsp smoked paprika
1 1/2 tsp garlic powder
1/2 tsp salt
Preheat oven to Gas 6/400F and line a baking sheet with parchment paper. Peal the skins off the chickpeas (this is a bit time consuming but it’s worth it, I promise) and ensure the resulting peas are thoroughly dried with a cloth.
In a bowl, mix the wet ingredients then add the chickpeas. Give a good mix so that the chickpeas are well coated. In a fresh bowl mix the dried ingredients. Pour the chickpeas into the bowl and give a good mix to give each chickpea a generous coating. Transfer the chickpeas to the prepared baking tray. Place the tray in the oven and bake for 40 minutes or until the chickpeas are crispy. You may need to give them an occasional mix.
Remove from the oven and allow to cool (if you can restrain yourself) then store in an air tight container for up to seven days.
I don’t know about you but I find I am at my most creative in the kitchen when my purse is empty and all I have to work with is what I have in the house (the longer I have to go without buying fresh ingredients the more creative I get). For this reason I always have dried beans and lentils in the cupboard along with plenty of dried herbs and spices, and a bottle of lemon juice in the fridge. One thing I’ve recently started doing is freezing vegetable waste (peelings and the like) in a bag to use to make vegetable stock which in turn is frozen until I need it. (Thank you Thug Kitchen for that idea!) Today has been one of those days where I haven’t been able to go grocery shopping since before christmas and I really really want some snacks. I had a bar of dairy-free 70% dark chocolate that had bloomed past being edible as is so that was melted down and mixed with some vegan puffed rice to make crispy cakes, then I whipped up some oatmeal cookies using the porridge oats and whole wheat flour I had sitting at the back of the cupboard. Finally, I made this simple and lower-fat version of houmous which uses vegetable broth to replace most of the oil.