Tanya Caruana R.H.N, M.B.A
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Roasted Chickpea Snack

Picture

Ingredients: 
  • 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:

  1. Preheat oven to 350F/177C. Rinse and drain chickpeas. Dry thoroughly on paper towels.  Really make sure you dry them well
  2. In a bowl, combine chickpeas with oil and garlic. Sprinkle salt, pepper and cayenne overtop and mix well
  3. 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. 


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