Every year I say I’ll do my Christmas shopping in November and get it out of the way.
Every single year I end up doing it last minute, battling car park rage, shoving the crowds out of my way, while dealing with aching pregnancy feet/ screeching baby/one year old with pooplosions/terrible two tantrums.
It seems this year is no exception.
With 13 nights left till Christmas day we’re yet to put our tree up let alone do our shopping for the big fat wog family and I’m starting to stress just thinking about it.
Apologies in advance to my blogging friends and loyal readers for the lack of posts lately. I just have so much on and so much yet to do.
This working full time, being a mother, wife, chef, cleaner and blogger gig is hard work!
Yesterday I could have done some shopping but instead decided to enjoy a cold one under the sun, with my feet up, nibbling on curry chickpeas and it was bliss. Christmas stress can wait another day.
My recipe for crunchy baked curry chickpeas is the ultimate beer snack. Perfectly crunch, salty and yummy it’ll have you going back for more. And the best part of it is they’re pretty good for you
Yummy Crunchy Oven Roasted Curry Chickpeas
- 2 cans (400g) chickpeas
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- ½ teaspoon chilli flakes (optional)
- ½ teaspoon salt
- ½ teaspoon pepper
Preheat oven to 200 degrees Celsius.
Rinse and dry your chickpeas thoroughly with a paper towel. You don’t want any excess moisture.
Combine all the ingredients together, toss well to evenly coat and spread out onto a flat baking dish
Bake for 20 minutes, switch the oven off and leave chickpeas inside the oven with the door closed for a further 20 minutes to dry out.
Open a cold beer, guzzle it down while you enjoy your salty crunchy chickpeas!
Chickpeas will keep crunchy for up to 3 days if stored in a air tight container.
Flavour variations: Don’t like curry? Why not go for these combos: cumin/paprika/salt …cayenne pepper/garlic powder/salt….sweet tooth? Cinnamon/sugar…