I have to warn you: these chickpeas are addictive. I normally end up eating the majority of them as soon as they come out of the oven, they’re just so good! They make salads delicious. I love a generous handful of them added to my lunch box, as they give a great texture to the meal.
Makes 1 big bowl
two 15-ounce cans chickpeas, drained and rinsed
5 ounces drained oil-packed sun-dried tomatoes
1/2 teaspoon chili powder
3 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
salt and pepper
Preheat the oven to 350°F (convection 325°F). Put the chickpeas in a mixing bowl.
Add all the remaining ingredients to a food processor and blend until a paste forms; it doesn’t have to be totally smooth. Mix thoroughly with the chickpeas, so they’re all covered. Spread them out on a large baking sheet; it’s important that they have lots of space and aren’t sitting on top of each other. Bake for 20–30 minutes, until firm but not crunchy.
Kitchen Know-How
If you can’t find sun-dried tomatoes that are simply preserved in olive oil and salt, then soak dry-packed sun-dried tomatoes in boiling water for a couple of minutes, then rinse before using.