Exquisitely Spiced Oven Roasted Chickpeas

  

My new food crush! 😍 Tired of Crisps & Popcorn with your Saturday Night Movie? Try these Amazingly Tasty Healthy little morsels! Full of fibre & much healthier than nuts. I had some trouble pointing my Chickpeas as I have a can from Aldi coming in at 4pp drained weight & a can from Supervalu coming in at 8pp for the same drained weight both stored in salted water so I’m at a loss! I’m going to go with the higher one to be safe & say these serve 2 at 4pp each. Check points on whatever brand you use to be sure! You can use any array of Spices you want on these or lightly salt them. Here’s what I used:

1 400g (240g drained weight) Chickpeas

Sprayoil

1 Tsp Smoked Paprika

1/4 Tsp Cayenne Pepper

1/4 Tsp Chilli Powder (I used Mild)

1/4 Tsp Ground Cumin

1/4 Tsp Garam Masala

  

Drain your Chickpeas into a Colander & rinse well under cold running water. Shake well to remove excess water. Place in a bowl lined with several sheets of kitchen paper & rub the Chickpeas well to dry. The outer shells will come off when you rub them & that’s perfect they are better with the shells off. They need to be bone dry so repeat this several times, leave them sitting in the bowl for 10 minutes or so & come back & repeat the drying with the paper towels ensuring all moisture is gone. Spray lightly with sprayoil & add spices & mix well to coat all the Chickpeas. Place on a baking tray lined with baking paper & sprayed lightly with oil. Bake in a preheated oven at 200c for about 30 to 40 minutes until crisp & crunchy. Watch them closely near the end so they don’t burn. Serve immediately or allow to cool & Enjoy!

  

The Most Splendiferously Aromatic Red Thai Chicken Curry

This is an amazing recipe, the smell in your kitchen while cooking it is just heavenly! This is adapted from Jamies 30 Minute Meals, he makes this with Prawn but I much prefer Chicken so here it is:

  • 2 stalks of lemongrass
  • 1 fresh red chilli
  • 2 cloves garlic
  • A bunch of fresh coriander
  • 2 jarred red peppers in brine
  • 1 heaped tsp tomato puree
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2cm (¾in) piece of fresh ginger
  • 2cm (¾in) piece of fresh galangal (optional)
  • 1 x 400g tin of reduced fat coconut milk
  • 2 shallots sliced
  • 2 limes, to serve
  • 4 chicken fillets diced
  • wholegrain basmati rice   

Put everything except the shallots, lime, chicken & rice into a food processor & blitz until smooth, your kitchen is going to smell absolutely divine! Put your rice on to cook as per packet instructions. Meanwhile lightly fry the shallot (or onion will do either) in sprayoil until soft approx 4mins. Add all the thai curry paste you whizzed up into the pot & lightly fry for a few mins. Add low fat coconut milk & raw diced chicken straight to the pot (this keeps it much softer than browning it first) Simmer over medium heat until chicken is fully cooked (approx 15 to 20mins) Serve over the cooked rice with lime wedges to squeeze over & enjoy! Serves 4 at 2pps on F&H or approx 12pps