Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Crispy Spiced Chickpeas
I’ve served these addictive chickpeas with 5 minute flatbreads and poached eggs as a Meat Free Monday meal but they also make a great elevenses snack or moorish nibble to go with pre dinner drinks.
Serves: 4
Prep: 15 minutes
Cooking: 20 minutes
Total: 20 minutes
Difficulty: easy
INGREDIENTS
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INGREDIENTS for 4
For the crispy chickpeas:-
800g canned chickpeas, drained
1 tsp Maldon Salt
2 tsp cumin
1 tsp smoked paprika
2 garlic cloves crushed
1 tsp cayenne pepper
1 tsp thyme (dried or fresh)
1 tbsp olive oil
Juice of 1/2 lemon
For the flatbreads
180g plain flour
180g greek yogurt
1 tsp baking powder
4 eggs
100g leaves – I used spinach but rocket or watercress would work
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Spread the chickpeas out on a baking tray lined with baking parchment & roast for 10 mins at 180 degrees.
Tip the chickpeas into a bowl with all the remaining ingredients & return back to the baking tray for 15 mins stirring once during the cooking time.
For the flatbreads mix together the flour, baking powder & yogurt then get your hands in and form the mixture into a dough. Divide into 4 large balls or 8 smaller ones. Flatten on a flour dusted surface & place them in a lightly oiled hot pan or griddle for 1-2 mins each side.
For the poached eggs, get a deep pan of water boiling then reduce the heat so that the water is simmering but there are tiny bubbles around the edge.
Crack the eggs into individual cups.
Swirl the water using a spatula in one clockwise movement to create a whirlpool. Drop the eggs in one at a time & stick a lid on the pan.
After 3 mins lift out the eggs using a slotted spoon onto kitchen towel to absorb excess moisture.
Serve the chickpeas on top of the flatbreads with some leaves & the poached eggs on top.
