Nowadays a buzz word seems to be protein. Social media platforms seems to be advertising protein in very article, video or short. Until recently I hadn’t considered that chickpeas were a brilliant source of protein. They have 21 gram per 100g which is good for a plant based food. Plus they are pack with fibre too. So I decided to roast a few for a snack. These were so tasty of course, I had to share the recipe with you.
What are your favourite snacks and why? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Equipment
- Saucepan
- Colander
- Teaspoon
- Baking tray
- Small mixing bowl
- Airtight container
Ingredients
- Chickpeas x 1 tin or 240g dried chickpeas
- Olive oil x 2 tbsp
- Mild or hot chili powder x 1 tsp
- Ground ginger x 1 tsp
- Smoked paprika x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried oregano x 1 tsp
- Salt and pepper to taste
Method
- Measure the amount of chickpeas you will need for your recipe.
- Put them into the large bowl, if you haven’t already then cover in enough water and then a couple of inches above.
- Soak the chickpeas in the fridge overnight.
- You may want to use a bowl with a lid.
- The next day remove the beans from the fridge and pour any excess water through the colander.
- Rinse under the tap.
- Put the beans into the large saucepan.
- Again pour enough water to cover the beans plus a two inches above.
- Add in the baking powder and salt to your taste.
- Turn the hob onto high and bring to the boil.
- When the pan starts to boil turn the heat down to low.
- Leave to simmer until most of the water has disappeared.
- Then drain through the colander and rinse under the tap.
- Set these to one side.
- Alternatively open a tin of chickpeas instead.
- Preheat the oven to 180°C or gas mark 5 and place the baking tray in as well.
- Mix the olive oil, mild or hot chili powder, ground ginger, smoked paprika, ground sweet cinnamon, dried oregano and salt and pepper to taste in the mixing bowl.
- Once everything has been well mixed together set the bowl to one side.
- Remove the baking tray from the oven and pour the chickpeas in.
- Next pour over the oil and toss all the ingredients together.
- Put the tray into the oven for 25 – 30 minutes or until golden brown.
- Once golden brown remove from the oven and leave to cool.
- Store in an airtight container or serve with salad, soups, curries or just as a snack.
- Finally enjoy.
Chili Roasted Chickpeas were delicious. The chickpeas were easy to prepare and cook. These not only made a tasty snack they would be good as part of a main meal as well. They could be eaten in salads, soups, stews or even curries. I also enjoyed a later batch as part of a salad. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 