Spicy aquafaba roast chickpeas are an easy, healthy snack when you’re looking for something with a delicious crunch
Aquafaba’: chickpea brine is a surprisingly egg-cellent baking substitute
Whipping the gloopy liquid from cans of chickpeas yields a perfect vegan egg white replacement – even if it’s still unclear exactly why it works.
Simply spice, roast and get stuck in! Serve as a nibble with a glass of beer
INGREDIENTS
1 x 400g tin chickpeas
3 tablespoons aquafaba
¼ of lime zest finely grated and juiced
1 teaspoon mixed dried herbs
1-2 teaspoons of a spice mixture
1 small pinch chilli flakes to tasteSea salt, to taste
All the flavourings are optional, and to suit your own tastes, so feel free.
METHOD
Heat oven to 200⁰C
Drain the chickpeas into a bowl, to capture the aquafaba, then tip the chickpeas on to a clean tea towel and pat dry.
Tip the chickpeas onto a baking tray and bake for 10 to 20 minute’s until golden brown. Move them round the tray occasionally so they dry out evenly and are crunchy.
Meanwhile, in a bowl, whisk three tablespoons of aquafaba until white and foamy. Whisk in any, or all of the citrus, herbs and spices, then season with salt to taste.
Add the chickpeas to the spiced aquafaba, then toss to coat evenly. Return to the oven for another 10 minutes, stirring occasionally, for a few minutes more, until they are a little charred all over and crunchy.
Original Recipe from The Guardian
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