WW Spicy Roasted Chickpeas

 

I've been meaning to do these for a LONG time and finally managed to get them done this week. Its a WW recipe but I have tweaked the method a little just to suit myself really. Perfect for sitting in front of the telly watching a film and at 0sp for the lot its pretty much guilt free

Lets stay strong guys

Sue
x

Ingredients 

1  400g tin of chickpeas

Spray oil

1 tsp Ground Cumin

1 tsp Paprika

Pinch of cayenne pepper

salt and black pepper to taste

Method 

Preheat the oven to 180deg C/160deg Cfan/ gas mark 4.
Empty the chickpeas into a sieve and rinse well under a running tap.

Dry thoroughly with kitchen roll (this will ensure that the chickpea snacks are crunchy when roasted). I noticed as I was drying the chickpeas that the skin was coming off some of them so I decided to remove the skin from them all. I was concerned that if the skins came off during the roasting process the flavour would be taken off with them. Its an optional step though.

Removing skin from chickpeas

Mix all of the other ingredients (except the spray oil) in a bowl (I had no ground cumin so had to use cumin seeds which I then ground in my mortar and pestle) and then add the chickpeas and mix well together.

Pour out onto a baking sheet lined with foil, spray with a little spray oil and roast in the oven for 45 minutes giving them a shake half way through.

The original recipe says to eat them warm but I don't feel that is necessary. Next time I do them I think I'll try different spices...not sure what yet but I'll update this post when I've done it

Enjoy
x x

Trio of Dips

 

So my WW group set us a challenge this week.....we were discussing how descriptions of food make us want to eat it and also about how eating something special makes you feel....so our challenge was to make our meals this week and then describe them in the M&S way!!!....you know...you've all seen the adverts....

So Thursday night hubby and I always quiz with Jay at Jays Virtual Pub Quiz and normally I have a boring egg mayo thin or something similar...so tonight I decided that I would step it up and I made three dips to have as a snack type supper....my favourite dip to have (until tonight) was smoked mackerel dip... so that was where I started. I googled it and found this recipe (I normally do something different)...Original recipe here 
So I browsed around in my pantry cupboard and found a jar of roasted red peppers that I bought (for what I can't remember!!!)....so google was employed again and I found this Roasted Red Pepper Pate  Original recipe here ...and the third dip came about because when I was spotting the jar of red peppers I saw a packet of olives....I LOVE olives so I thought I would do this Olive Tapenade...Original Recipe Here.....below are the results....you will notice that 2 of the recipes require garlic....but I don't often eat garlic when hubby hasn't so I left it out .....I don't think the recipes were compromised at all. 

This was my description posted on my WW fb sites

"Tonights offering....we always have a snack on Thursdays as we quiz with Jay every week, normally I have a boring egg mayo thin (or something similar) but given this weeks challenge I've stepped it up a bit...I have prepared...

A trio of lovingly hand crafted dips, lightly spiced roasted red pepper, a smoked mackerel pate infused with warm spices and a speedy and delicious olive tapenade, served with crispy fresh cucumber, sweet and flavoursome cherry tomatoes and home made Melba toast

Smoked Mackerel Pate

Ingredients

2 smoked mackerel fillets 

1/2 tsp Tesco Horseradish puree

1 tsp Dijon mustard 

freshly ground black pepper

2 tbsp creme fraiche

1/4 lemon juice only

Method 

Remove the skin of the fillets and place all ingredients into a food processor

Roasted red pepper pâté

Ingredients

2 grilled red bell peppers (from a jar)
1 Tbsp fresh lemon juice
2 tsp capers, drained
1 tsp ground cumin
1 tsp Canderel Sugarly
2 Tbsp chopped parsley

Olive dip

Ingredients

I packet of olives 

1 teaspoon of capers drained

1 tbsp creme fraiche

small sprig of parsley 

1 teaspoon lemon juice

Method

Add all ingredients to a food processor and mix together