The winter days in Estonia are a tiny bit longer now. I enjoy it so much! There is a big difference for me if the sun sets on 4 pm or if it sets on 5 pm. One hour more daylight! So when I finished cooking and photographing today, I still had a chance to take a long walk and enjoy the crisp air and pink sky.
Today's recipe was actually created some time ago. I wanted to make ourselves a dinner using chickpeas. But that night the good old chickpeas felt a little boring to me. I was craving something heartier. Then I thought about breading them. It would be ridiculous to do it one by one, so I breaded them all at once. It worked beautifully and it was super easy! So this recipe is perfect if you want to spruce up your chickpeas give them a hearty coating. They are delicious:
with rice
in a tomato sauce
in a wrap
in a burger
on salads
as a snack
They are so easy to make and very affordable, too! You can use oat flour or whole-wheat flour for the breading mix. Both work just fine. You can also add nutritional yeast, but if you don't have it, no problem. They will still be delicious. Happy cooking!
PS! These breaded chickpeas go wonderfully with my luscious Caesar salad!
PS! These breaded chickpeas go wonderfully with my luscious Caesar salad!
Preparation time: 10 - 15 minutes
Serves: one large pan of chickpeas, 4 - 6 people
- 4 small heaping Tbsp oat flour or raw buckwheat flour
- 1 tsp curry powder
- ¾ tsp salt
- 1 garlic clove
- (a couple of Tbsp nutritional yeast, if you want)
- 5 Tbsp water
- 14 oz / 400 g canned chickpeas
- 2 - 3 Tbsp oil
Directions:
Mix flour with dry ingredients and thinly chopped garlic clove. Add water and stir, until you have a doughy texture. Add drained chickpeas and mix everything together. Heat up a pan and add oil. Add the chickpeas and start cooking them. Use a fork or a spatula to separate them and stir them. Let them cook for a few minutes, stirring from time to time, until they are cooked. There shouldn't be any doughy places. Enjoy!
