I was chatting over on the Facebook page yesterday about favourite foods and chickpeas came in pretty high (and are one of my favourites as well – perfect even straight from the tin!)
So I promised Claire, when I mentioned about roasted chickpeas, that I would rustle some up today and get it posted. I know, I probably shouldn’t be tempting you all with delicious snacks so soon after Christmas, but these are simply gorgeous and actually a lot healthier than a bag of crisps! And what’s even greater about these little bad boys is that they have a good protein to carb ratio.
The great thing about this recipe is that is can be used for almost any type of bean, I often make soya bean and mung bean snack with a little more spice than I have in this recipe. the choice is yours, either simple and plain or spiced up with chilli, paprika and cayenne or just a dash of salt and pepper.
400 g tin of chickpeas
1 tbsp olive oil
1/2 tsp cayenne pepper
1/2 tsp paprika
salt and pepper to taste
preheat the oven to 195 degrees centigrade
line a baking tray with foil
drain the chickpeas and rinse thoroughly in a sieve or colander to remove all the starchy liquid
pour onto the baking sheet and blot off any remaining liquid with some kitchen paper
lay the chickpeas in a single layer on the sheet
sprinkle with salt, pepper, cayenne and paprika and roll the chickpeas around to evenly coat
place in the middle of oven and bake for 15 minutes
check the chickpeas and roll them around to ensure even cooking
return for a further 15 minutes
check again, if they are crisp and golden remove from the oven but if they are still soft, return for a further 10-15 minutes until crisp and golden
enjoy while warm or at room temperature
I must warn you that these are incredibly moreish mmmmm!
Nutritional Information: Per 75 g serving | cals 141 | fat 4 g | carbs 2 g | fibre 5 g | protein 6 g