1 (20ml) Tbsp coconut oil
1/2 tsp salt
Other spices: cumin, paprika, cayenne pepper
Oven to 200C. Melt oil in small baking tray, toss chickpeas & selected spices. Bake 35 minutes & use in soup immediately or allow to cool completely before storing (so they don't steam & go soggy.)
Served in curry coconut pumpkin soup.
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