Ingredients
- 100g dried or 400g tin of chickpeas, butterbeans or pinto beans or any other beans of your choice
- Pinch of bicarbonate of soda
- 60g rapeseed oil
- 1 tsp smoked paprika, cumin and coriander
- Pinch of salt and chilli powder
Method
- Soak the beans for 24 hours with a pinch of bicarb and cook in fresh water until tender. Chickpeas and Pinto beans take 30 minutes, Black Butterbeans 1 hour and 30 minutes. Skim off any scum before draining and lie on a tea towel to dry out. Alternatively, use tinned beans by rinsing well and lying out on a tea towel.
- Line a baking sheet with greaseproof paper and roast for 30 to 45 minutes turning the beans every 15 minutes. The beans should be crispy and slightly coloured.
- Mix the spices, salt and oil and pour over the beans and coat well. Roast for a further 10 minutes and have as a healthy snack or use in soups and salads instead of croutons.
- These keep in an airtight jar for up to 1 week.