Baked Chickpeas With Zatar, Sumac And Nigella


These are little nuggets of flavour!

We have these as part of a mezze meal and if there are any leftovers I roughly crush them with a fork and spread them on flat breads with a little extra olive oil drizzled over the top.

Serves 6.


250g dried chickpeas

1 tablespoon olive oil

2 teaspoons sumac

2 tablespoons zatar

2 tablespoons nigella (koolanji) seeds

salt and pepper


Soak the chickpeas overnight in a large bowl of water.

The following day, rinse well and pour into a large pan filled with water, bring to the boil and simmer gently until the chickpeas are cooked, it can take 1-2 hours depending on your peas.

Once cooked, drain and set aside to cool.

Preheat the oven to 200 degrees Centigrade.

Comine all of the ingredients and spread out on a baking sheet, bake for 15-20 minutes until the chickpeas are crispy.

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