These crispy chickpeas are little morsels of goodness and are super easy to make, perfect to have as a snack or as a side dish to roast veggies, added to a salad or a perfect lunch box snack too.
Chickpeas are filled with nutrition; loaded with minerals such as iron, magnesium, copper and zinc and the trace minerals of molybdenum and manganese. They also contain folate and are a great source of fibre and protein too (1).
So many great reasons to include them in your diet.
I’ve used tinned chickpeas in this recipe, but if you have a pressure cooker and/or the patience to cook chickpeas from a dried form, it is so much more cost effective and better for you..sometimes we’re short on time and that’s ok. When using tinned foods aim for organic, BPA free and always rinse them thoroughly.
These are great served with Mediterranean roast veggies and tahini sauce (recipes for those coming soon).
Enjoy!
Crispy Spicy Roasted Chickpeas
Equipment
- 1 Small baking dish
Ingredients
- 1 400g Tin of chickpeas (240g drained weight) Organic, BPA free if possible
- 1 clove Garlic, crushed
- 1 tbsp Olive oil
- 1 tsp Cumin powder
- 1 tsp Smoked paprika powder
- 1 tsp Mild curry powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 200C
- In a small baking dish, add the drained and rinsed chickpeas, olive oil, garlic, cumin, smoked paprika, curry powder and salt.
- Mix well so the chickpeas are well coated
- Place in the oven to bake for 25-30mins, stir and then cook for another 10mins until crispy.
References;
- M. Murray & J.Pizzorno, ‘The Encyclopaedia of Healing Foods, The Most Comprehensive, User Friendly A-Z Guide Available on The Nutritional Benefits And Medicinal Properties of Food’, 2005, pp393-394.
Disclaimer; The information provided in this blog post is for educational purposes only, it does not intend to diagnose, treat or influence and medical conditions or decisions. Please refer to your medical practitioner for appropriate advice.
