Spicy Roasted Chickpeas

Looking for a protein rich snack to get you through the day? These spicy roasted chickpeas are perfect! They are so easy to make, full of protein, low in fat and contain some carbs which makes them perfect for a pre and post gym snack.
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Ingredients

Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.

PictureThe chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram, or Bengal gram, garbanzo or garbanzo bean, hummus, Egyptian pea, ceci, cece or chana, or Kabuli chana.

Nutritionally, they pack a punch, containing a lot of fibre as well as protein, vitamin B6, iron, magnesium.

Here’s how to make them… I make mine in batches, so there may appear to be a lot, but these will last a couple of weeks in an air tight container.


 Recipe

Spicy Roasted Chickpeas

Spicy Roasted Chickpeas

Ingredients

  • 2 cans of drained chickpeas, rinsed and dried on a tea towel for an hour or so
  • Extra virgin olive oil
  • Smoked paprika
  • Mixed herbs (i used Herbs de Provence)
  • Sea salt and black pepper

Instructions

  1. Pre-heat the oven to around 180;
  2. Once the chickpeas are dry, add them to a bowl, add a couple of tbs of olive oil, about a tbs of smoked paprika and the same of dried herbs and season. Mix thoroughly until all chickpeas are coated;
  3. Spread the chickpeas out over one or two large pans and bake for around 20 minutes;
  4. After 20 minutes, shake them around and return to the oven for a further 20-30 minutes, until they are crunchy.
  5. Once cool, you can store them in an air tight container for a couple of weeks. I have a handful as a snack, or they are perfect for dinner party nibbles too.
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