Jo Pratt

Crunchy wasabi chickpeas

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Preparation info

  • 6–8

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
The Flexible Vegetarian
The Flexible Vegetarian

By Jo Pratt

Published 2017

  • About

Next time you have friends over for drinks or dinner, forget prising open a bag of shop-bought roasted nuts or crisps to serve with your G&T – have a go at making your own nibbles. These are both really easy and fun to prepare, plus they taste amazing.

Ingredients

  • 2 x 400 g/14 oz tins chickpeas, drained
  • 1 egg white

Method

Heat the oven to 200°C/400ºF/gas 6.

Pat the chickpeas dry with kitchen paper and scatter onto a baking tray. Put in the oven for 30 minutes, shaking the tray a couple of times throughout. Lightly whisk the egg white until frothy. Tip into the baked chickpeas and toss around to coat.

Mix together just 2 tablespoons of the wasabi, the cornflour, salt and sugar, and toss with the c