So many preschools and primary schools are nut free- for good reason! If you’re looking for a yummy snack that will satisfy your little ones craving for nuts without breaking the rules… you need to try roasted chickpeas! I’ve got two recipes for you here: roasted chickpeas, savoury or sweet.
First though you need to decide if you want to do the chickpeas yourself. These are good for you too and contain a good amount of protein. They are fiddly, I’ll admit that, but the satisfaction level is high. I remove the skins due to personal taste reasons, but you could leave them if you can’t be bothered. What to do with all the skins? Why the compost bin of course!
If you are like me (a cheapskate) you will want to do these with dried chickpeas, it’s more time consuming but saves you about $8 and considering how quickly they are being eaten here….that’s a good saving! If you’re using the tinned chickpeas you can skip the instructions here and go straight to honey cinnamon roasted chickpeas or herb and sea salt roasted chickpeas.
These are an absolute favourite for the mini kidgredients, but I must admit they prefer the sweet ones. Adults who need convincing will probably prefer to savoury. Each to their own.
This makes a lot of chickpeas! One tin per flavour. I have done it with tinned chickpeas and with dried. The dried are better, but for convenience feel free to use a tin! Here’s your method for getting the dried chickpeas ready: if you’re looking for the recipes for the savoury or sweet,
Roasted chickpeas...the perfect nut replacer!
Yield 4 cups chickpeas
- 2 cups dried chickpeas
- Firstly place the chickpeas in a bowl (a big one- they will double in size)
- Cover with water to a few inches above and leave site 12 hours or overnight.
- Drain the chickpeas and rinse, inspecting for any that are an odd colour.
- Place a large pot on the stove and add the chickpeas. Add enough water to cover the chickpeas with a few inches to spare.
- Bring to the boil then simmer for 60 minutes.