| Created by | Spinneys |
| Prep time | 20 minutes |
| Soaking time | Overnight |
| Cook time | 120 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 619 |
| Fat | 31.5g |
| Saturates | 17.1g |
| Protein | 15g |
| Carbs | 78.6g |
| Sugars | 53.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 150°C, gas mark 2.
Finely chop the chocolate and scatter onto a baking tray. Drizzle over 1 tbsp of the oil. Place in the oven and roast for 20-25 minutes, stirring every 5 minutes or until it’s a deep-caramel colour. Don’t worry if it starts to look grainy and lumpy; keep spreading it out and it will come together at the end. If the chocolate is still lumpy at the end of roasting, place it in a blender or add another tablespoon of oil to bring it back together. Set aside.
Increase the oven temperature to 200°C, gas mark 6.
Drain the water from the tin of chickpeas then rinse with water. Remove the skins from the chickpeas and toss in the remaining oil. Place in the oven and roast for 40 minutes or until crispy.
Allow to cool then stir through the melted chocolate. Spread onto a piece of baking paper, sprinkle with the salt flakes and allow to set.
Break into shards to serve.
