These are an excellent snack for afternoon movies, buffet lunches (that sound a lot grander than they are, which is usually knocked-together toot from the fridge), and to top curries and stews with; I first made them as part of a taste test for a well-known high street restaurant chain. They didn’t make them onto their menu, which is good news really, as it means I can share them with you all here. I make these regularly at home, varying the spices, and the trick is to cook them until they are really properly crisp.
From 61p per batch. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients. All prices correct at the time of printing and are subject to change.
Heat a few centimetres of oil in a small deep pan (keep it small to use less oil), until gently bubbling – tip in the chickpeas and turn down the heat.
Combine the spice mix ingredients and put them in a bowl. When the peas start to float, lift them out with a slotted spoon, drop them into the spices and shake to coat. Best eaten hot, but still nice cold.
From ‘Cooking On A Bootstrap’ by Jack Monroe. Photography by Mike English.
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All text copyright Jack Monroe.