Crispy spiced chickpeas (for snacks or for salads)

I relish that end of the day wind down and particularly at this time of year try to persuade my family to assemble outside if it’s warm, to catch up and enjoy a drink.  Often this is only possible at weekends and even then one or other child is often out but still, it is something I look forward to whether we are in the garden or installed in front of a cosy fire.

With a drink I always, rather greedily, look forward to the accompanying snacks.  Although I won’t turn down a crisp, there are other things I turn to which seem more delicious and rather less greasy.  The most important ingredient though is a touch of salt which somehow defines ‘snacks with drinks’.  It can be as simple as a bowl of olives, briny and savoury or a hunk of parmesan cut into gritty shards – unbelievably moreish and of course ridiculously simple.  The spicy seeds which you will find here (November 2018) make a regular outing and these savoury, crunchy chickpeas have also become a fixture over the years.  You can customise them with whichever spices you favour, I tend to fall back on this classic combination and then add as much or little chilli as I think will go down well.  Sometimes I will make a batch of these or the spicy seeds and put into little bags or jars as presents, none turned down yet.  The chickpeas are fabulous on a salad, we tucked into one this week with masses of grilled courgettes, roast cherry tomatoes and squeaky green beans as this is what needed using up from the garden – it was a stellar combination, though I say it myself.

Chick peas are an absolute star to keep in the store cupboard, an essential in my book.  You can add them to a stew like the chorizo one (September 2013) cook them with potatoes (May 2014) or chicken (March 2015) and of course make an earthy, garlicky hummus.  Or simply open a can and make these.

Crispy spiced chickpeas

Use whichever spices you feel like and you can use ground ones if that is what’s available.  I like to use seeds because the flavour seems more vibrant and of course you get the added bits of crunchy seed alongside the chickpeas which are delicious.

1 tin of chickpeas, drained

1 tablespoon olive oil

Sea salt

1/2 tablespoon coriander seeds

1/2 tablespoon cumin seeds

Dried chilli flakes (optional)

Preheat the oven to 200 and line a baking tray with parchment.  Tip the drained chickpeas onto a tea towel, fold it over to enclose them and gently roll the chickpeas around.  This will both dry them and remove the skins which you can discard.  Once the chickpeas are dry put them into the lined tin and add the olive oil.  Turn until coated then cook for 15 minutes.  Meanwhile heat the spices in a dry frying pan until fragrant and popping then grind in a mortar.  After the 15 minutes are up remove the chickpeas from the oven, add the spices and a good pinch of salt, mix well then return to the oven for a further 5-7 minutes until just beginning to bronze.  Leave to cool then tuck in or scatter over a salad.

 

 

Chicken with Chorizo, Parsley and Lemon

Chicken with Chorizo 2

It is a funny time of year.  Yesterday I got caught in a hailstorm whereas today there is a definite whiff of Spring in the air.  Primroses are nudging snowdrops out of the way, lambs are bouncing and I am tempted to put washing out on the line.   Rather as fashion magazines talk of that tricky between seasons time, what to wear, what to wear?  So in the kitchen we can feel caught on the hop.  Rich, hearty, belt loosening stews feel a little de trop now but salady lunches are still a way off.  Winter veg remains on offer and the bounty of Spring produce is yet to appear.

This then is the answer.  An unbelievably easy, one pot wonder that is both cooked and served in the same pan (less washing up, marvellous) and doesn’t require any hard to find or particularly seasonal ingredients.  Indeed, if like me you tend to keep chorizo in the fridge, then you may well have all the necessary to hand.   This will serve you well for lunch or supper and is just the ticket if you have friends over for dinner as it will tick along in the oven quite happily whilst you sit with a glass of something chilled.  You don’t really need to serve anything with it but my favourite green salad (January 2014 without the croutons I think) would be a verdant, refreshing side dish if  you want.

Chicken with Chorizo

For pudding I can’t think of anything better than Vanilla Pannacotta (July 2014) but instead of the summer blackcurrants in that recipe serve it with some baked rhubarb.  I made this last week for a girls lunch and was delighted with the combination, both creamy and refreshing, perfect for Spring – see the photograph at the bottom.

Chicken with Chorizo 3

Chicken with Chorizo, Parsley and Lemon

I serve this alongside a bowl of yogurt that has a little finely chopped garlic and salt added, it works an absolute treat with the chickpeas.  By the way, if chickpeas are really not your thing (ahem Miss and Master May) then omit them and serve with waxy little new potatoes which will be equally fabulous.  Incidentally don’t scrimp on the parsley, it is very much part of the dish and not just a garnish!

1 red onion

100g chorizo, sliced into discs

4 chicken thighs

1 clove garlic

1 tablespoon olive oil

1 lemon, halved

1 tin of chickpeas

1 small packet parsley, chopped

Plain yogurt to serve, see introduction

Preheat the oven to 200.  Peel and cut the onion into eighths and put into a large roasting pan with the oil, chorizo, chicken and garlic and turn it all over in the oil.  Season with salt and put in the oven for 30 minutes.  After this time take the pan out, baste the chicken, add the chickpeas and squeeze both lemon halves over it all and put these halves in the pan too.  Cook for a further 10 minutes, remove from the oven.  Sprinkle with the parsley and serve.  This amount serves two but it is easily doubled or tripled.

Vanilla Pannacotta with Rhubarb

Pannacotta with rhubarb