The FastDay Forum

Following on from the post 4flipsake wrote about the chickpeas in Holland and Barratt, I made my own today. They are really really good, a little too moreish, and like pretty much all my recipes, adaptable. I tossed a few over the salad I had for dinner, which was, frankly, inspired.

So here you go http://imcountingufoz.com/.

All I would say is that they could perhaps do with a little more salt, but I love salt, so it might just be me.

[carorees]

OMG! I hardly dare make these...they look so yummy...but I know I'm going to have to!!

Do it! But do it on a feed day. I cut the amount of oil right back to as little as possible. The chipotle paste is amazing.

Oh those look delicious! Will leave the recipe open for tomorrow's non fast day

Well done u Imcounting.... U're a star. Will try these when I get back from hols. I'm actually munching a packet as I type....just a word of warning to all.... Be careful ....every now you get a hard 1 and would be very easy to break a tooth ...

Two questions:
1. If I don't have cooked, tinned ones, can I just do it meself? Do I just boil and strain them? Peeled or unpeeled?
2. Any chance you see these baked in a roasting pan instead of in the oven?

Yeah I reckon you could cook dried ones. I don't know how to do that, though. Whenever I've cooked beans from dried it's always been an epic fail! When you pat them dry after cooking/rinsing them, a lot of the skins will come off. I reckon get as many of the skins off as you can.

I am not entirely sure what you mean by baked in a roasting pan? I did mine in a high sided baking tin, that I usually do roast potatoes in, but they were done in the oven.

Hope that helps! xx

Except for baked beans, I don't think I've ever used cooked beans of any kind, LOL!
I have a pan for roasting nuts on the stove. I use it for chestnuts. It takes less time and they taste like the proper roasted ones.

Oh sweet! use that then, and let me know how it goes! I reckon they need a little more salt, so have a play around with the spices.

I will, thanks!

You can use the dried chickpeas after soaking them overnight; be sure to allow plenty of water as they will absorb quite a bit. Rinse and pat dry. I dry roast them in the oven until crunchy (check & stir frequently); give them a quick spray with olive oil, toss with mixed dry seasonings, return to oven for 10 minutes. Turn oven off and let them cool with the oven.Should add that I'm using a lower temperature oven with convection. Great snack and thanks to imcountingu for her inspired version!

Framar, do you just soak and then roast the dried chickpeas, with no boiling inbetween? That sounds pretty easy, might give that a try, thanks

Yes, KataMac, just soak overnight in lots of water (then drain, rinse and dry) and they're ready for roasting. Enjoy!

I made these when I did slimming world, a word of warning, I found that if I didn't dry them well enough, they would pop in the oven, and one actually shot out when I opened the door!