A wholesome snack: Spicy, roasted chickpeas

When you love snacks but want to be healthy: chickpeas to the rescue!

When spring comes around a pang of guilt comes with every piece of chocolate and bag of pop corn: this is what I ate all winter, and look what happened!

But I love snacking! Like every other spring, I'm trying to be good again, and I haven't bought any chocolates or Haribos in weeks. (Or at least what feels like weeks.) When I went through our cupboards looking for a little something I spotted a batch of frozen chickpeas in the freezer. I was delighted to remember an old recipe for a healthy(ish) snack – roasted chickpeas!

The fun with these is to experiment with different spices – this time I used an arrabiata spice mix and lemon juice. Another favourite is wasabi powder.

Roasted chickpeas

1 tin organic chickpeas
2 tbsp organic vegetable oil
1 tsp salt
1 tsp spice of your liking: chipotle, chilli, curry, wasabi, garlic powder – or a mix.
1 tsp of lemon juice (optional)

Rinse the chickpeas and drain them well, pat dry with a tea towel. In a bowl mix the chickpeas with oil, salt and spices. Let marinate for at least a few minutes. Scatter the peas on a baking tray covered with non-stick baking paper and roast at 200°C for 20-30 minutes, give them a stir at least once so they don't burn. Let the chickpeas cool off properly before moving them into a serving dish.

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