I’ve fallen into an obsession with roasting chickpeas – honestly, I’ve always thought chickpeas were alright, but this has launched them onto an entirely different level. I would have roasted chickpeas with salt for a snack anyway – I’d even try them with sweet toppings! To me they taste very much like roasted chestnuts; a very familiar and warming food for me.
I had these roast vegetables on a mediterranean farro, I think with olives and sun blushed tomatoes. It was a pre made mix that was sent to me and was utterly delicious, but I would also happily substitute for rice, couscous, or any leftover grain.
- 100g Chestnut Mushrooms, halved (or, if using smaller mushrooms, whole)
- 1 Red pepper, sliced
- 1 Green pepper, sliced
- 3 Vine tomatoes, halved
- 1 Red onion, loosely sliced
- Half a small bulb of garlic, cloves separated, but unpeeled
- Can of Chickpeas, drained
- Salt and Pepper
- Arrange all the ingredients except the chickpeas on a roasting tray evenly, trying not to cover up any vegetables too much.
- Drizzle with olive oil, and season.
- Pat the chickpeas dry with kitchen towel, and then toss with olive oil and seasoning.
- Spread the chickpeas on a separate tray.
- Put both trays in the oven at 180C for 40-50 minutes.