We’ve hit the road, Jack. In a campervan named Walter.
Seeing as we’re cooking out of a cramped little kitchen in the back of the van, simple and cheap recipes are where it’s at. Of course simple and cheap doesn’t have to mean tasteless. Quite the opposite actually. And this recipe is proof of that!
With three simple ingredients, we managed to turn a plain ol’ tin of chickpeas into delicious spicy, spicy goodness. Yum.
Did we mention, yum?
But first, a little update on our adventure so far…
We hit the road last Wednesday, leaving from our parents’ place in South Australia and following highways snaking through paddocks baked brown under the summer sun.
Some 560 kilometres later, we arrived at the beautiful Grampians National Park in Victoria and settled into our bush campsite, where Alana almost instantly made a cute new friend — a wallaby!
We spent the next few days hiking up mountains, visiting waterfalls and relaxing in Walter the Campervan.
And we saw lots of trees that looked like big hairy monsters, which was cool because they signified both devastation and revival. A huge bushfire tore through the Grampians last year and the scorched gum trees not only survived, but are slowly regenerating with temporary shoots all the way up their trunks. Nature is awesome.
Then, after a quick spot of harmless trespassing to photograph a windmill and the cool old abandoned home below, we headed on to Tasmania.
Okay, now to the spicy chickpeas recipe…
Preparation time: 10 minutes.
1 400g can of chickpeas, drained and rinsed
2 teaspoons cajon seasoning
2 teaspoons soy sauce
Dollop of olive oil
Best served with some kind of awesome salad. We used:
1 zucchini, cut into zucchini noodles with a peeler
1 carrot, grated
1 corn cob, with kernels cut fresh from the cob
1 avocado, chopped
Heat the olive oil in a frying pan then throw in the chickpeas and fry until they start to turn golden brown, which will take about three to five minutes. They may pop a little as they cook so stir them regularly.
Turn off the heat but leave the chickpeas sitting on stove if you want to serve them warm. Mix through the cajun seasoning and soy sauce and serve over a salad. They’re best eaten warm.