Crispy Roasted Chickpeas For Phytonutrients & Fibre
Why do we love chickpeas? Well, for one, they are rich in phytonutrients, making them perfect for a healthy snack and awesome for adding to a variety of meals. Moreover, chickpeas – which have been featuring in Mediterranean and Middle Eastern cultures for centuries – are high in fibre, plant-based protein and carbohydrates, making them a great addition to a healthy diet. Also, without them we wouldn’t have had hummus, and we simply cannot envision a future without freshly made hummus.
With this recipe, the chickpeas are roasted and coated with yummy spices, giving them great texture and flavour. Best of all, you can experiment with different herbs and spices to really make them your own!
- 1 x 400 (140z) BPA-free tin organic chickpeas, drained and rinsed
- 1 tbsp extra virgin olive oil or melted coconut oil
- 1/2 tsp sea salt
- 1/2 paprika
- 1/2 tbsp ground cumin
1. Preheat the oven to 200◦C/400◦F/gas 6. Line a baking tray with baking paper. Pat the chickpeas completely dry – be patient and remove all the moisture, otherwise they won’t crisp up.
2. Tip the chickpeas into a large bowl and toss with the oil and sea salt, ensuring they’re evenly coated.
3. Tip the chickpeas on to the prepared tray and bake for about 25 minutes, stirring every 5 minutes or so until they are golden and crisp.
4. Remove the chickpeas from the oven and toss with the spices. Leave to cool, then store in an airtight container ready for snacking. The chickpeas will keep or up to 1 week.
About This Recipe
We extracted this recipe from the brand new book on nutrition and hormonal health by Angelique Panagos, called The Balance Plan.
Want to know more?
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If your diet wasn’t already rich in berries and other foods native to South America, click on the link to discover why it should be – and for all of our favorite South American superfoods.