It is the season for spring cleaning. I am not a huge fan of spring cleaning. Don’t get me wrong, I love the results, I just hate the sheer volume of work we always have to do to make the house look uncluttered. The reason we are in this mess is because we all seem to be hoarders. I am going to make a concerted effort to prevent our house becoming a nest of items with vague memories attached to them once we are done. But, I will probably be writing a very similar post this time next year!
Over half term, we all managed to escape our decluttering project and go to visit my mum. It was lovely not to have to think about sorting out our house and decide what we should keep and what should go. But it seems that we must have missed the process as we spent a significant amount of time helping her declutter. I have discovered it is much easier to sort someone else’s space rather than your own. So if I end up inviting you over for cake or under any other pretence, before accepting, it may be best to check that I am not going to put you to work!
Anyway, between moving boxes and hunting in the loft for other boxes, the kids and I managed to roast some chickpeas. I never thought I would be posting about roasting chickpeas, but the kids discovered that they liked crunchy chickpeas over Christmas when I bought some salt and vinegar ones for me. I was so surprised that they liked them, that I neglected to feel frustration at donating my treat to them! It seems sharing can be just as hard for grown up as their small charges! They have also been known to request them rather than a chocolate biscuit as an afternoon snack. Strange children; I don’t think I would ever make that choice!
This recipe was made with the younger two (five and two). The younger one enjoyed counting out tsp of the spices to add. The elder one trying to read the labels. They both had a good sniff of all of the ingredients. The scent of cinnamon is the one they seem to remember the most – probably because we seem to use it in savoury and sweet bakes. They do often associate it with chocolate though…
- 1 can of chickpeas, drained and rinsed.
- 1/2 tsp onion salt
- 1tsp lazy garlic
- 1tsp cinnamon
- 1tsp paprika
- 1tsp mixed herbs
- Spray oil of choice
- Preheat the oven to 200°c fan and line a baking tray with a silicone baking mat or greaseproof paper.
- Put the chickpeas into a large bowl.
- Add all the herbs and spices in with the chickpeas and either mix or gently move the bowl from side to side to ensure that the chickpeas are fully coated in the spices.
- Pour or spoon out onto the baking tray and generously spray with oil.
- Place in the oven for 40 minutes turning half way through.
- Remove from the oven and let them cool completely before storing.
We didn’t have any left from this to store for another day as my youngest two really seem to enjoy them! They served as a substitute for crisps in one of our half term picnic lunches and their wasn’t a single complaint about the lack of crisps from any of the kids!