Over the summer holidays I’ve managed to do a little bit of cooking with Small Child, between the feeding and nappy changing of Smaller Child! This recipe was inspired by various posts I’ve seen via Pinterest, most recently this post by Sarah from More Than Your Average Mom. I adapted the recipe to make it easy for Small Child and also adjusted the seasonings to suit our tastes.
As with previous posts in this cooking series, I’ve attached a PDF copy of the recipe at the end of the post for you to print out if you would like to try challenging your own ‘Small Child’ to give it a go. I’ve also outlined the recipe below, feel free to adapt it to suit your needs; for example I used simple seasonings and added sesame seeds, but you could add or substitute them with any spices or herbs of your choice.
- 1 Tin of Chickpeas
- 1 Tbs Olive Oil
- 1 Tbs Sesame Seeds
- 1/2 tsp Garlic Powder
- Salt and Black Pepper
Heat the oven to 200°C (Gas mark 6/400°F). Drain the chickpeas, tip into a bowl and pat with kitchen roll until dry. Pour over the olive oil.
Stir with a spoon to coat the chickpeas. Tip into a roasting tin and spread out in one layer. Bake in the oven for about 30 minutes until they are crunchy, shaking every 10 minutes so that they cook evenly.
Tip the roasted chickpeas into a bowl. Add the sesame seeds, garlic powder, salt and pepper.
Mix together with a spoon. Leave to cool before eating.
Once cool, these should keep nicely in an airtight container for a few days. We didn’t get a chance to find out though, because they were eaten up in the blink of an eye! They were a massive hit with both Small Child and Mr Amazing, and will definitely be on the menu again very soon; next time we’ll probably make a double batch. I think that they’d make a great lunchbox food or healthy after school snack.
If you’d like to print off a child-friendly copy of this recipe for yourself, click on the link below to download the PDF file. I’d love to hear from you if you try it.
Happy cooking and munching!