I’ve been coming up with a lot of super simple recipes lately which I think is a reflection of my hectic life – I just don’t have time for lots of ingredients (or shopping for them anyway!). Luckily, it seems that things can be just as tasty even when they have just TWO ingredients like this moreish chocolate snack 🙂
I’d made roasted chickpeas a couple of times before – coating them in oil and then spices and they’d gone down a treat but this idea kept popping into my head. They had a really nutty quality to them so I wondered what they’d be like just roasted and coated in chocolate. Turns out the answer is damn good.
As I wasn’t trying to stick spices to them (though you could definitely try this in a variation with spices AND chocolate), I simply dried them well and roasted them alone, before coating in dark chocolate and (this next bit is key for that sweet-salty irresistible quality) just a sprinkle of salt. Mmmmm…whenever I make a batch on their own, they never last the day but you can stretch them out by adding your favourite dried fruits to make a luxurious trail mix. Either way, you’ve got yourself the perfect (nutritious) cinema snack!
Makes 1 jar
INGREDIENTS
- 1 tins of chickpeas (approx. 400g/240g drained weight)
- 100g/1 large bar of dark chocolate
- sea salt
METHOD
- Drain and dry your chickpeas (save the soaking water for another recipe) using a tea towel, before spreading out on a baking tray.
- Place the tray in the cold oven and then set the temperature to 180C.
- Bake the chickpeas for 35-40 minutes, shaking the tray every 10 or so minutes, until the chickpeas are perfectly dry and crisp but not burnt. Take out of the oven and allow to cool.
- Next, break up the chocolate and melt in a glass bowl over a saucepan of gently simmering water.
- As soon as the chocolate is smooth and melted, take off the heat and stir in the chickpeas, making sure they are completed covered in chocolate.
- Spread out on a chopping board covered in greaseproof paper (they will clump a bit but that’s fine).
- Lightly sprinkle with sea salt and leave to cool (I like to make these last thing and then leave them overnight).
- When the chocolate has completely hardened and set – peel off the paper and eat (or store, I suppose :-)) These make a great addition to trail mix but are just as good on their own!
