Chickpeas are clearly an obsession, also THE FUTURE

At the risk of definitively becoming The Chickpea Girl, and this blog becoming The Chickpea Blog – I’m starting a little project, chickpea recipes around the world.

I was chatting with my mother recently and she thought it would be a good idea to start a project on 100 chickpea recipes (because I’m always complaining on how I need a little more direction/structure with this/always eating chickpeas) and then I thought, why not try mixing it with the travel aspect of my blog? SO, I’m starting this feature next week – any ideas or recipes I should be checking out?

Also, I’m headed to Paris for 36 hours end of this month, WHERE CAN I FIND CHICKPEAS? Or any other suggestions on what to do in 36 hours (+ or – chickpea consumption) would be mucho appreciated.



Today I decided to make some crispy chickpeas, a favourite snack AND it’s healthy (a rarity for me snack wise…or in general). They’re nice and versatile and you can flavour them any which way you damn well please, which is fun. They even beat crisps. Sometimes.

I’m boring (or classic?) though and just went with a chilli/garlic/salt combo. You can use the canned – it’s faster and less time consuming, but I prefer to have the dried ones just because I feel they taste a bit nicer and weirdly, I like the process of it.

Soak overnight


Rinse, boil for an hour and then (you can skip the first two with canned!) layout on the pan – put on chosen spices, olive oil and salt.



Whack it in the oven on 120 for about 45 mins until nice and browned (I like mine properly charred, but as with most things, it’s up to taste – the important thing is that they get CRUNCHY. AND SEXY. If you use the nice golden ones a guide that’s the ideal colour for optimum crunch, any less and it’ll be too soft.


Munch away homies!