Crispy beans and chickpeas
These crispy morsels are great as snacks or with your aperitif before dinner. We like ours with Sherry!
Ingredients
- 1 can of cooked butter beans
- 1 can of cooked chickpeas
- First spice mix:
- 1 teaspoon smoked paprika
- Charlotte min
- 1/2 teaspoon of dried ground garlic
- 1 teaspoon of ground dulse seaweed
- Large pinch of chilli (or more if you would like)
- 1 Tablespoon of mixed herbs
- 1/2 teaspoon of sumac
- Second spice mix:
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of chilli
- 1/2 teaspoon of fennel
- 1/2 teaspoon of cumin seed
- 1/4 teaspoon of ground British mustard
- Large pinch of cinnamon
- Third spice mix:
- 1 tablespoon of thick soya sauce
- 1 teaspoon of black or white sesame seeds
- 1 teaspoon of ground kombu seaweed
- 1/4 teaspoon of ground ginger
Method
Each spice mix will cover roughly 3/4 of a tin of cooked pulses
We like to do one of just chickpeas, one just butter beans and one of half and half
All you need to do is preheat the oven to 100C and combine the cooked pulses with the spice mixes
Then bake for about 2-3 hours until crispy and enjoy!
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