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- Cooking Class
- Crispy Chickpeas
Crispy Chickpeas
K5 students prepared crispy air-fryer chickpeas while exploring the history of spices, learning how they originated in Asia and spread globally.
They explored paprika and cumin, discovering which plant parts they come from and how they are made.
The students also compared raw, cooked, and crispy chickpeas. Despite initial hesitation to try the cooked chickpea, the final crispy, spiced snack was a unanimous hit with the entire class!
CRISPY CHICKPEAS
INGREDIENTS:
COOKED CHICKPEAS - 1 CUP
OLIVE OIL - 1 TABLESPOON
CUMIN POWDER - 1 COFFEE SPOON
SPICY PAPRIKA POWDER- 2 COFFEE SPOONS
SALT - 1 COFFEE SPOON
STEPS:
1. PREHEAT AN AIR FRYER TO 180°C FOR 5 MINUTES.
2. IN A BOWL, MIX ALL THE INGREDIENTS UNTIL THE CHICKPEAS ARE COATED WITH THE SEASONING.
3. PLACE IN THE AIR FRYER BASKET IN A SINGLE LAYER.
4. COOK FOR 15 MINUTES, OR UNTIL GOLDEN AND CRISPY, SHAKING THE BASKET HALFWAY THROUGH.
ENJOY!
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