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September 13, 2018
Written by our Treasurer and customer Rob Grant
Trying to cut down on the crap snacks I always have with my craft ales (many available from Village Greens) I wanted something that at least felt healthier. So I discovered and am now addicted to Crispy Baked Chickpeas.
Take a good bowlful of dried chickpeas and soak overnight or at least 8 Hrs. I have tried tinned but they take longer to cook and are harder to get crispy.
Drain and dry. I roll mine up in a clean tea towel and rub. Remove any loose skins and then pop into a preheated oven at 200 degrees. Shake after the first ten minutes and again after the next 10. I resort to using a fish slice and turning them over to ensure I get an even bake. Also at this second Shake you can start to introduce some flavour , favourite for me is olive oil salt and pepper or fajita spice mix (being a family we always have this to hand and I can share our fool proof mix if you ask nicely). Or lemon salt and rosemary (just read this one on a website and am trying next week). Cook for a further 10 minutes or until the testers you are trying are a bit crispy. Top Tip test from the middle of the tray as these ones get less heat.
Then when near enough done turn off the oven and leave in the oven for a further ten minutes to get extra crispy. Careful not to burn. Take out of the oven to cool.
I always put a little extra flavouring on at this stage to taste and then seal in an airtight container and scoff over a few days. It did say online they will last a couple of weeks but they never seem to in our House