Baked Chickpeas

Recipe by Cook's Hideout

Blogging Marathon# 36: Week 2/ Day 1 Theme: Travel Food Dish: Snack - Baked Chickpeas My theme for the second week of Blogging Marathon# 36 is 'Travel Food' or food that is typically mess free and is easier to take on a trip. To add a little interest to the theme, Valli asked us to make a Snack, Main course and a dessert. So that is what you are going to see for the next three days and I'm going to start with a easy, peasy snack today.

Ingredients

• 1 oz 15.5 Chickpeas (- can, rinsed and drained)
• to taste Salt
• (1.25l) fish stock
• (1.25l) fish stock (Ground)
• (1.25l) fish stock (Kasoori (dry fenugreek leaves))

Method

1. Preheat oven to 350°F. Line a baking sheet with a parchment paper.
2. Combine all the ingredients in a mixing bowl.
3. Spread the chickpeas in a single layer on the baking sheet and bake for 50~60 minutes or until the chickpeas are crispy and crunchy.

View the recipe instructions at Cook's Hideout