You will need- 200g chickpeas soaked over night
- 20g spaghetti
- 30ml/ 2 tbsp of rapeseed oil
- (or rice oil)
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp cumin
- 1 clove garlic crushed
- l00g unsalted peanuts or cashew nuts
- 100g Californian Raisins
- 50g pumpkin seeds
- Freshly ground pepper
| Nutrition Facts (per serving) |
| Calories |
2036kcals |
| Total fat |
102g |
| of which saturated fats |
15g |
| Protein |
89g |
| Carbohydrates |
203g |
| Fibre |
11g |
| Iron |
22mg |
| Sodium |
150mg |
|
Method- Drain chickpeas dry and dry on kitchen paper. Set oven to 170°C/325°F/Gas 3.
- Break the spaghetti into 2cm pieces and cook in boiling water for 2 minutes and drain well.
- Place the oil in a baking tray and heat in the oven for 2-3 minutes.
- Mix together chilli powder, coriander, cumin, garlic chickpeas, peanuts and pumpkin seeds until evenly mixed. Place in a hot oil and cook for 40-50 minutes, stirring occasionally.
- Drain on kitchen paper and cool. Place in a bowl and add the raisins and a couple of twists of freshly ground pepper. Stir to mix.
- Serve in small bowl as a snack or with drinks. Store remainder in a sealed container to keep fresh.
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Think Raisins, Think California
