Recipes
Crunchy Roasted Chickpeas (Nahit)
From: Norene's Healthy Kitchen p.69
1 can (19 oz/540ml) chickpeas or 2 cups cooked chickpeas
Salt,pepper,garlic powder, paprika
1. Preheat oven to 350 deg F. Line a rimmed baking sheet with foil and spray with cooking spray
2. If using canned chickpeas, drain, rinse and pat dry with paper towels.
3. Combine chickpeas with salt, pepper, garlic powder and paprika in medium bowl and mix well
4. Spread in a single layer on the prepared baking sheet
5. Roast uncovered for 50 - 60 mins or until crisp and golden -stirring every 15 minutes
6. Remove from oven and let cool. Store at room temperature in a loosely covered bowl.
7. Serve at room temperature
8. Shrink a lot so would double recipe
9. Goes soggy by next day
Other options: Just season canned chickpeas, rinsed and drained with salt and lots of pepper. Cover and refrigerate
Add other spices - chili powder, cumin,curry powder, herbs
Omit seasoning and lightly drizzle chickpeas with tamari or soya sauce and roast as directed
Sprinkle on top of salads instead of nuts