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Because in food I trust. In all forms and shapes. 

Crunchy peas and beans

Crunchy peas and beans

I made a similar recipe in one of my first books – rosemary and honey chickpeas. I loved them; everybody loved them. I served them as a snack and on salad. This is a spicier version that I love, and the good thing is - it goes great with so many things. Salad, mozzarella or burrata, olives, and as a snack on their own. In this case, I was inspired by the beautiful Laine Berina plates I got at her studio.

Ingredients

for the chickpeas:
240 g drained, canned chickpeas
1/2 tsp cumin seeds, lightly crushed*
1 tsp finely chopped rosemary
dried chilli flakes, to taste
1 medium sized garlic clove, crushed
2 tbsp olive oil for frying
sea salt to taste**
1/2 tsp freshly ground black pepper

for the beans:
240 g drained, canned black beans
1 tsp finely chopped rosemary
1/2 tsp fennel seeds, lightly crushed*
1 medium sized garlic clove, crushed
1/5 tsp ground cinnamon
1 tsp smoked sweet paprika flakes
2 tbsp olive oil for frying
sea salt to taste**
1/2 tsp freshly ground black pepper

Prepare

Heat the oven to 200°. Line a baking tray with parchment paper.

In one bowl, mix all the pea ingredients. In another bowl, mix all the bean ingredients.

Divide the pan in half and spread peas on one side and beans on the other. Bake for 25-35 minutes (or longer, depending on the brand you use and their size) until they turn crunchy and golden. Take them out of the oven and serve right away, sprinkle on burrata (recipe here) or creamy salad (recipe here), or cool and serve as a snack when guests come. I like to mix them both together, too.

Recipe and pictures: Signe Meirane
Accessories and glasses: HM Home
Camera: Sony Alpha 7s

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