Serves 2, Preparation time 10 mins, Cooking time 20 mins
- Tinned chickpeas, 400 g
- Half-orange fresh juice
- 3 tbsp of Evoo - Extra Virgin Olive oil
- Celery stalk, 1
- Fennel seeds, a handful
- Peeled Almonds - whole or flakes, a handful
- Salt and black pepper to taste
In a bowl combine Evoo, the orange juice, a pinch of salt and pepper, fennel seeds and stir.
Dice the celery stalk into pieces and set aside.
Preheat the oven to 180 C.
Drain the chickpeas water.
To freshen up the flavor, simply rinse them under the running water and then dry them with kitchen paper.
In a baking tray lined with parchment paper, spread out the chickpeas along with some almonds.
Bake them for 20 minutes roughly, stirring occasionally until they are quite toasted, but not fully crunchy.
Allow to cool them a bit before adding the other ingredients.
Now put in a bowl only the toasted chickpeas, keep aside the toasted almonds.
Add the mixture of Evoo and orange juice and stir all together to combine. Now add both the toasted almonds and the celery stalk pieces', stir again, add another pinch of black pepper and then serve.