December 11, 2015
I am usually waiting for Christmas with much anticipation. This year, things have however been slightly different. Maybe it is the incredibly mild and sunny weather or very probably the arrival of our little boy, but for some reason it’s taken me a good while to get into the spirit of it and I don’t really realise that the big day is in less than two weeks.
But you know what? It’s actually felt good. I’ve enjoyed not being caught in the whirlwind that this time of year usually is and taken time to simply be with my little family, slow living. We’ve only just put up our handmade driftwood tree and a couple other decorations and are starting to bake Christmas biscuits and treats. What if this time of year was actually the perfect moment to pause, say no to countless to-do lists and invitations and take time to turn inwards, contemplating what the past year has brought us, expressing gratitude for it and sowing seeds for future growth?
Today’s recipe makes for lovely nibbles: chickpeas rolled in spices and roasted in the oven. We also love these as salad or soup toppings, a nice addition to any winter dish, really. I hope you enjoy making it and wish you love and bliss for the holidays x
Spicy Chickpeas – makes one batch
•400g cooked chickpeas
•1tsp caraway seeds
•1tsp ground cumin
•1tsp ground smoked paprika
•A good pinch of salt
1.Preheat the oven to 200°C.
2.Place the chickpeas in a large tea towel and rub them in it, in order to dry them and remove any skin that would come off.
3.Place them on a large baking tray covered with baking paper. Sprinkle the spices and the salt and mix with your hands to cover to ensure the chickpeas are covered in spices.
4.Place in the oven and cook for 25min. Take out of the oven and leave to cool down. Keeps 2-3 days in an air-tight jar.
Pois-Chiches Epicés – pour une fournée
•400g de pois-chiches cuits
•1cc de graines de carvi
•1cc de cumin moulu
•1cc de paprika fumé
•Une pincée de sel
1.Préchauffer le four sur 200°C.
2.Mettre les pois-chiches dans un torchon et les frotter, de façon à retirer leur peau facilement.
3.Les étaler sur une grande plaque à four recouverte de papier sulfurisé. Parsemer des épices et du sel et mélanger avec les mains pour bien enrober les pois-chiches d’épices.
4.Mettre au four pour 25min. Sortir du four et laisser refroidir. Se garde 2 ou 3 jours dans un bocal hermétique.