I love trying new (new to me anyway) ideas when it comes to food and recently a post came up on my facebook wall from Jane Sarchet also known as the “Hedgecomber” which described chickpeas in a whole new light.

As a fisherman I was used to using chickpeas as a fishing bait but I’d never considered using them as a tasty snack. These roasted chickpeas sounded absolutely delicious apart from something called nutritional yeast which Jane described as resembling flaked fish food which had a smell very similar. 

She also went on to describe this nutritional yeast as being fortified with vitamin B12 and a flavour enhancer to make it have a cheesy kick to anything it’s added to, I didn’t have any but it is something I will be looking into not only for my cooking but also my fishing as it is apparently quite cheap!!

Okay so I decided I was going to give these a try and my local Aldi had East End Foods tinned chickpeas for only 33p a tin so for £1 I had 3 tins, two to create delicious snacks and one to put in my fishing bag.

As I didn’t have all of the ingredients for Janes recipe I decided to come up with my own and create my own flavoured roasted chickpeas. My recipe involved…
1 tin chickpeas – drained

4-5 sprays of fry light

1 tsp himalayan rock salt

1 tsp mild chilli powder

1/2 tsp garlic powder

To make this delicious snack preheat your oven to 200°C, drain your chickpeas off and dry gently dry them on some clean towel or cloth.

Next remove as many of the chickpea skins as you can, I took the time to remove all of them but it’s up to you.

Spray your baking tray with the fry light (Jane used a tbsp of olive oil), tip your dry(ish) chickpeas on the top and cover them with the himalayan rock salt.

Place the baking tray in your preheated oven for 20 minutes. 

 After 20 minutes remove the tray from the oven, transfer them to a heatproof dish and evenly sprinkle the rest of the ingredients (chilli powder and garlic powder in my case) over the chickpeas and give them a good toss to give them all a good covering.

Eat them warm or allow them to completely cool and store them in an airtight jar or tub.