Spicy Roasted Chickpeas, with a hint of rosemary, a healthy and delicious snack that goes down a treat. Low carb and high protein, this is a fabulous vegan snack if you want to keep you calorie intake low.
So you've decided to bin those crisps and sugary nibbles that keep staring at you and calling your name. From today you are going to be brave and go back to a healthy lifestyle. Easier said than done, l know.
But what's the alternative to all that naughtiness you've been having? How about some roasted chickpeas? They are tons healthier and the excellent snack if you like some good crunch.
Chickpeas are high in protein and fibre and low in fat, which makes them an excellent choice when it comes about eating healthily.
Although most people associate chickpeas with hummus and falafel, they are great in any salad or stews. I love chickpeas and I often open a can and just eat them like that.
To make these crunchy roasted chickpeas with a chilli kick I used smoked paprika, rosemary, garlic powder and cayenne pepper, but you can replace these with any other spices. Or just salt, if you are not very keen on spicy snacks.
Also, it makes things a lot easier to buy canned chickpeas, since they are already cooked and so cheap, but you can also buy dried chickpeas and cook them yourself.
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How to make spicy roasted chickpeas
To make super crunchy chickpeas is rather easy, but do follow the steps carefully to ensure maximum crunch.
- Drain and rinse the chickpeas, then pat dry with kitchen towels.
- Leave to dry for at least one hour.
- Pre-heat the oven to 200 degrees Celsius (400 Fahrenheit).
- Toss the chickpeas with the olive oil, spread them on a baking tray, and roast for 45 minutes or until crunchy.
- Mix all the spices together, then remove the chickpeas from the oven, toss the spices in, give them a good shake and leave to cool.
Tips and tricks
There are a few tips here, and I can assure you excellent results can be achieved:
- Firstly, make sure you drain and pat dry the chickpeas well. Moist chickpeas won't get as crunchy as you like, no matter how long they stay in the oven.
- Also, it helps a lot if you peel the chickpeas. I know, a boring task, if you ask me, but you will see the difference, and it will pay off in the end.
- Leave the chickpeas to dry for at least one hour, the longer, the better. I like to mix them only with oil at first and roast them, and add the spices once they are out of the oven. In this way, they roast beautifully, and the spices taste a lot better.
And what you get is the most delicious snack, and the best you can get if you want to stay away from highly processed snacks. Just be careful if you have kids around, as they can choke on the crunchy chickpeas.
Other chickpea recipes
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Spicy Roasted Chickpeas
Ingredients
- 1 tin cooked chickpeas (400 g, 13 oz)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon granulated garlic
- ½ teaspoon rosemary
- ½ teaspoon cayenne pepper
- ¼ teaspoon sea salt
Instructions
- Drain and rinse the chickpeas, then pat dry with kitchen towels.
- Leave to dry for at least one hour.
- Pre-heat the oven to 200 degrees Celsius (400 Fahrenheit).
- Toss the chickpeas with the olive oil, spread them on a baking tray, and roast for 45 minutes or until crunchy.
- Mix all the spices together, then remove the chickpeas from the oven, toss the spices in, give them a good shake and leave to cool.
Millie Thom
Plenty of good reasons for eating chickpeas instead of more salty or sugary snacks.
Silvia
Ce mult imi plac.
Daniela Apostol
ma bucur 🙂