Before I mastered the art of organisation and shopping lists, I used to believe you could shop on a whim and make do. This resulted in our cupboards housing seven cans of chickpeas.
I took to Pinterest to find ways to use up these impulse buys. One thing really caught my attention; roasted chickpeas, unheard of before my 'chickpea recipe' search. I had a quick look around and all the recipes seemed fairly simple.
I didn't have all of these ingredients so I scoured through my cupboards and found golden syrup, brown sugar and sunflowers oil which seemed good enough!
Here's what I used
Pre-heat oven to 180 degrees, drain the chickpeas and give them a really good rinse, until the water runs clear. Dry them with a paper towel and spread them evenly on a baking tray. Bake for about 20 minutes until they start going golden brown. Keep taking them out, shaking them up so they brown evenly.
Meanwhile, in a mug mix together golden syrup, sugar and oil. I gave it a quick blast in the microwave for 30 seconds to help them mix together.
When you're happy with the colour of the chickpeas; take them out and pour into a mixing bowl. Pour in the syrup mixture and stir making sure all the chickpeas are coated.
Pour back onto the baking tray, spread evenly and pop back in the oven. Don't leave them alone for too long because there is a very thin line between caramalised and burnt! Just pull them out every now and then to give them a shake.
Once they are sticky and lovely, pull them out and pour them into a bowl including any syrup left on the tray. (Avoiding any burnt bits if you're anything like me!)
Leave to cool for about five minutes, but remember to stir halfway through to cover all the chickpeas. I then added a tiny sprinkle of salt because I like that salted caramel taste. These were amazing! I have made them so many times. I am going to try out a few different flavours in the next few weeks, including BBQ!