For those of you who know me, know that I love hummus. I have it every single day. There are so many ways I can incorporate it into meals and snacks. However, I also like chickpeas just as they are too.
I’ve been doing roasted chickpeas for a number of years now. They are great as a snack or scattered over salads, as a sprinkle topping on soups and you can totally mix up the spices. The recipe below calls for curry powder but I’ve used dried mixed herbs, ras el hanout, ground cinnamon, anything really does go!
The fibre found in chickpeas can be supportive for the digestive tract and can help reduce food cravings. Chickpeas are also rich in manganese which is needed to build healthy bones.
-1 & 1/4 cups cooked chickpeas, peeled if desired
-1 Tbsp. olive oil or avocado oil
-2 tsp. curry powder
How To Make
Pre-heat oven to 180C/355F. Line a baking sheet with parchment paper and set aside.
In a bowl combine the chickpeas, oil and curry powder stirring well so all chickpeas are coated.
Spread the chickpeas onto the prepared baking sheet and place in the oven. Cook in the oven for 25-30 minutes, shaking the chickpeas halfway through.
Chickpeas are ready when starting to brown.
Allow to cool and place in an airtight container.
Can be kept for up to 4 days.