If you are looking for a crunchy, versatile and healthy snack, these spicy roasted chickpeas might be just the thing!
They are so so simple to make, can be prepared with a variety of spices and will last you in a closed container for about 5 days. Plus, they are a great source of protein, fibre, vitamin E as well as iron.
Preparation time: 2 h for soaking, 25 min for cooking, 15-20 min for roasting
2 cups of chickpeas
sweet chili powder
How to make it:
Soak chickpeas in 6 cups of warm water for at least 2 hours. Then drain them and rinse them under cold water.
In a medium sized pot boil 4 cups of water and add the chickpeas. Simmer for 25 min and then remove from the heat.
Once the chickpeas are cooked, drain and gently dry them in a cloth or a paper towel. Then sprinkle them with salt and olive oil and pop them in the oven for 15-20 min at 175 C.
Once they get golden and crunchy, remove them from the oven and roll them in a desired spice like sweet chili, cinnamon or a mix of spices (e.g. paprika, cumin, garlic powder, sea salt and pepper work very well together).
Cool them down and store them in a container for up to 5 days.