Inspired by the Giant Chickpeas of the Ord!
First things first, this is not a quick recipe! If you want to make these you need to give yourself at least 8 hours :)
If i haven't lost you here, let's get started .....
1. Start by soaking the chickpeas overnight in water (i left mine on the bench over night, no problem in this climate, trust your instincts on this one based on the conditions), don't buy the canned stuff - even if you are doing your best to support Aussie canning companies (Go you good thing!!!), these will always taste better if you put in the hard yards and get them straight from the farmers market.
2. After you've soaked the chickpeas, you need to boil them in water for about 45 minutes.
3. Drain and roll the chickpeas into a baking pan lined in foil and baking paper (or watever you want really - my roasting pan is so gross i prefer to double line it - but i'm so attached i wont get rid of it *lol*.
4. Next i put about 2 pinches of the pictured spice 'Humpty Doo Spices - Indian Curry Powder' into the pan with some garlic flavoured oil, salt and pepper and rubbed/mixed it all together so the chickpeas where coated.
5. Place the pan into the BBQ at about 150-180 degrees celcuis (300-360 degrees farrenheit), close the lid and cook till crunchy & golden ....
Yes, i know this is a crap instruction but i BBQ by instinct and didn't actually write down the timings - oopps - Sorry!
I checked on the chickpeas every 10-15 minutes and ate 1 each time, by the 3rd tasting they were ready (if you want more crunch maybe an extra round of time - mine are still soft in the middle which i like - but they wont keep fresh as long as chickpeas roasted a longer amount of time.
6. Once you take the chickpeas out of the BBQ, place inbetween sheets of absorbant towling and roll the oil out.
7. Crack some additional salt over the top - and enjoy your own home made bar snacks - best served with a cleansing ale.
Enjoy, and if you have any questions, email me :)
xoxo - BBQ Power!