Curried Chickpeas

INGREDIENTS:

Makes 20 Portions:

  • 800g drained chickpeas

FOR THE MARINADE:

Makes enough marinade for 20 portions:

  • 1 clove of garlic
  • 40g of a red onion
  • 10g of peeled ginger
  • 5g of tumeric ground
  • 5g teaspoon of paprika
  • 5g teaspoon of cumin
  • 10ml of tamari
  • Juice of 1 whole lime 20ml
  • 10ml of cold pressed olive oil
  • 5g of ground corriander
  • 5ml of balsamic vinegar
  • 5ml of apple cider vinegar
  • 2g of dried chilli flakes
  • 20g of nutrional yeast flakes

METHOD:

  • Firstly, drain your chickpeas and place them into a bowl (these last for a while so it might be worth batch making this so you use all the marinade)
  • Then put all of the ingredients for the marinade into a blender and blend for 1-2 minutes until completly smooth
  • Pour your mainade onto your chickpeas and leave for 2 hours covered with a teatowl or some clingfilm
  • After two hours pour your chickpeas onto a baking tray (lined with parchment) with the liquid too.
  • Bake on 180oc for 45minutes untill the chickpeas are dry and crunchy, giving them a shanke and a move around every 10 minutes or so to make sure that they dont stick to the tray.
  • Serve as 40g snack sized portions