Crispy Chickpeas

Chickpeas commonly known as garbanzo beans is more a carb than it is protein.

This pan roasted wonder is quick and very easy.

There’s also a lot of spice in my dish, but you could substitute the flavours with barbecue or vegetarian Aromat. I must add - don’t skimp on the lime juice. The hits of sour when you eat this dish is surprising and wonderful. It’s fresh in salads and if you add a bit of feta or mash to this, you’ll have yourself a whole meal.

Did you know: Chickpeas is a type of legume. It is also a seed and it can be bought in tins at the shop or dried. It’s high in protein and fiber. 1 cup has more than 12 g of fiber and 1/3 of an adult’s daily protein requirement.

Ingredients

1 tbsp oil

1 bunch of fresh thyme

handful of chopped coriander

2 cloves of garlic, diced finely

1 can chickpeas/2 cups boiled chickpeas

2 tsp dry red chilies (reduce if you like less heat)

salt to taste

1 tsp sumac

juice of 1 lime

60 g feta, medium fat (I use the Woolies version)

Method

1. Heat oil on a medium-high heat in a large pan.

2. Drop in chili, and de-stalk about 1-2 tbsp worth of fresh thyme into the oil.

3. Add garlic and chickpeas.

4. Season well with salt, sumac and cracks of black pepper if you like. I didn’t add the pepper.

5. Keep shaking the pan so that the chickpeas fry well, evenly.

6. Reduce heat to low and add lime juice.

7. Keep shaking the pan until the juices burn off.

8. Your chickpeas is ready when there’s a nice brown seer to them all. Serve with cauliflower mash, mash potato, in salads, or eat plain.

9. Garnish with feta, fresh coriander and a sprinkle of lime.