I am used to Italian cats eating almost anything, but New Zealand cats seem to be fussier, so I was very surprised when Marameo jumped on the bench to grab the cooked chickpeas that I was rinsing. I had to give her some, she could not wait, and ate them all. I gave them seconds and then she stopped bothering me. Strange cat!
With my remaining chickpeas, I wanted to make a spicy snack: this one from the blog of Araba Felice.
Smoked Paprika Chickpea Snack
The original recipe calls for:
400 g can of chickpeas,
1 tbsp flour
1 tsp sweet paprika, or your favourite spice (in my variation I used smoked paprika instead)
1 tsp salt, about
2-3 tbsp extra virgin olive oil
I also added a few cumin seeds.
Rinse and pat dry the chickpeas, and mix with the other dried ingredients until the chickpeas are nicely coated. At this point I left the chickpeas in the bowl for about 30 minutes so that the flour and spices could really get 'caked' around each chickpea.
Pour the olive oil on a baking tray (no baking paper), add the chickpeas and roll them around so that they are not one on top of the other. Bake at 200°C, rolling them on the tray again from time to time to make sure that they get crispy all over. The original recipe says 30 minutes, but my canned chickpeas were quite small, I though, so 20 minutes were sufficient. Serve as a snack, warm or even cold (I think that they will go well with beer so I will make them again when my husband is back!)
Photos and Recipes by Alessandra Zecchini ©