Ingredients
- 1 can Chickpeas or Garbanzo
- Oil (Extra Virgin Olive or Sunflower is fine)
- 3 large Garlic Cloves
- Sea salt
- Freshly Ground Black Pepper
- Ground Galangal
- Ground Turmeric
- Ground Cinnamon
- Lemon Juice
Preparation
Step 1
1. Heat a few tablespoons of extra virgin olive oil in a pan and mince 3 large cloves of garlic and sauté at a medium heat.
2. Add the drained, washed, dried, and de-skinned (just remove the loose skins) can of chickpeas, season with sea salt and freshly ground black pepper and fry gently stirring frequently for about 5 or so minutes.
3. Transfer to a baking tray and place in the top of a preheated oven (220C) for 20 minutes. Tossing them around twice during that time:
1st toss after 5-7 minutes, season liberally with ground galangal, a little less ground turmeric and a light dusting of cinnamon, and a generous amount of sea salt and freshly ground black pepper.
2nd toss after another 7 or so minutes, season again as above and drizzle lemon juice all over.
Return to the oven for another 5 – 10 minutes.