Ingredients

The following ingredients have 4 Servings
  • 400 g 1 x can of chickpeas (drained, skinned and dried. )
  • 2½ to 3 tbsp Pesto (green, red or vegan)

Instruction

  • Thoroughly drain the chickpeas using a sieve (save the aquafaba (water from the chickpea can) for cooking egg free/vegan bakes if you wish).
  • Rinse the drained chickpeas thoroughly with cold water and then dry them well with absorbent kitchen paper towels.
  • For best results, remove and discard the skins from the chickpeas by rubbing in the paper towels/hands.
  • Preheat the oven to 200 C/400 F/Gas 6.
  • Put the chickpeas in a small saucepan with the Pesto. Stir thoroughly to ensure the chickpeas are evenly coated.
  • Place the saucepan over a medium heat and (once hot and lightly sizzling) gently fry for 4 to 5 minutes, stirring very frequently so that the chickpeas don't burn.
  • Take the pan off the heat and transfer the chickpeas to a (preferably lined) large baking tray, spreading evenly in a single layer.
  • Place the tray into the hot oven and bake for 20 to 25 minutes, stirring the chickpeas intermittently to prevent burning.
  • When the chickpeas are starting to turn a golden colour, turn the oven off and open the door for a couple of minutes to cool the oven’s harsh heat slightly, but do not remove the chickpeas.
  • Shut the oven door and leave the chickpeas on the tray to cool inside the cooling oven for at least a further 30 minutes.
  • Remove from the oven and if there is still any warmth in the chickpeas, leave to cool completely on the tray, before transferring to a bowl or container.