1 can chickpeas (or cook your own. That’s what
I do.I put whatever quantity of
chickpeas I want in a slow cooker and cover them in 1 inch of water and
cook them on high for about 8 hours.Watch the water to ensure the chickpeas are always covered until
they are done)
2
tbs Camellia Oil (or Olive Oil)
1 clove garlic
1/2 tsp Celtic sea salt (I recommend Celtic sea salt
because this salt is good for you. It’s highly mineralized and helps you
get more nutritional value out of your vegetables by helping you digest
them better)
1/4 tsp freshly ground black pepper
1/4 tsp ground cayenne (or to taste.I personally like mine spicy so I just
add more)
Directions:
Preheat
oven to 350F/177C. Rinse and drain chickpeas. Dry thoroughly on paper
towels.Really make sure you dry
them well
In a
bowl, combine chickpeas with oil and garlic. Sprinkle salt, pepper and cayenne
overtop and mix well
Transfer chickpeas to a lined
cookie sheet and bake for about 1 hour, stirring occasionally until golden
and crisp. Remove from oven. Let cool on a paper towel lined tray.
Store your roasted chickpeas in an
airtight container at room temperature.Also, if you are purchasing canned chickpeas, their size varies among
brands.Larger chickpeas work best for
this recipe.I hope you enjoy this
recipe as much as I do.
