SPICED ROASTED CHICKPEAS
If your looking for a healthy recipe, my blog isn’t normally the best place to visit, as I don’t really like to go out of my way to cook or create overly healthy meals which are gluten free or vegan meals. However I’m not someone who will just overload recipes with butter and fatty foods. I believe there is a balance that can be reached within a diet, eat healthy but also have a treat now and again. I believe that these roasted chickpeas have the capability to do just that and fill the void and be a healthy and flavoursome snack.
The chickpea it self contains healthy protein, fibre, vitamins and minerals, which is obviously the healthy factor, but you can add a lovely hint of flavour to them with a spice coating. The spice coating can be applied after roasting or it can be added before the roasting process. But just be careful when roasting with the spices, because the spices have a tendency to burn resulting in a bitter taste.
Tip: Dry the chickpeas as much as possible as the excess moisture will stop the chickpeas from becoming crispy.
The spice and flavour combinations is where you can have fun with this recipe. Mixing chilli flakes with smoked paprika for a spicy flavour, or cumin and Harissa for a more middle eastern twist. You could also toss the roasted chickpeas with fresh herbs, like rosemary or coriander. The combinations are varied and they are tailored to the individual.
Oven-roasted chickpeas don’t stay as crispy once they cool, so eating them while they’re still warm is essential if your after a crispy texture. However, once they do cool, the roasted chickpeas resemble the texture of a peanut or cashew nut. So don’t worry if you can’t eat them all while they’re warm.
- 1x400g Tin Of Chickpeas (If you’re using dried chickpeas, just soak them in water overnight, and the next day they’ll be ready to roast)
- 1 1/2 Tbsp Olive Oil (Add more if needed)
- Pinch Of Salt
- Spice Blend Of Your Choice (1/2 Tsp Paprika, Cumin, Brown Sugar, Chilli Powder & Cayenne Pepper) (Lemon Zest, Ginger and Cumin)
- Preheat the oven to 200°C.
- Rinse and drain the canned chickpeas. Rinse thoroughly under running water.
- Dry the chickpeas by patting them with a clean dishtowel or paper towels. They should be dry to the touch; if you have time, leave them to air-dry for a few minutes. You can remove any of the skin from the chickpeas, during this process but its not essential, so don’t worry too much about it.
- Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on the baking sheet.
- Roast the chickpeas in the oven for 20 to 30 minutes making sure that you shake the chickpeas every 10 minutes. The chickpeas are done when golden and slightly darkened.
- Toss the chickpeas with the spices and coat evenly. Serve while the chickpeas are still warm and crispy.