Wednesday, April 16, 2014

Bar Snacks: Roasted Chickpeas


I love me some tasty, salty bar snacks. The only problem is, I need to fit into my bathing suit in a few months. So...I decided to split the difference and roast up some healthy, fibre-packed chickpeas! Yes! These will keep in an airtight container for a week or two, but they are best enjoyed straight away.

Roasted Chickpeas

Soak and cook chickpeas in advance (or use canned chickpeas). I used the quick-cook method, boiling the dried chickpeas for five minutes and then soaking them in the hot water for one hour. I cooked 2 cups of chickpeas with 8 cups of water. Drain and rinse when you're done and you have cooked chickpeas ready for salads, soups and homemade hummus!

Back to the roasted chickpeas. I had already eaten some of them so this quantity is less than 2 cups. Preheat your oven to 400 degrees Fahrenheit. Line a roasting pan with parchment paper. Spread your chickpeas evenly throughout the roasting pan. Drizzle with olive oil and add spices. I added turmeric, chili powder, mild curry powder, coriander seeds, smoked paprika, rosemary, sea salt and pepper. Move the chickpeas around to make sure they are coated well with the spices and the olive oil. Use any spices you like! A friend of mine uses cinnamon and honey to make sweet chickpea snacks!

Roast for approximately 30 minutes, depending on the strength of your oven. Make sure to check them a few times throughout and move the chickpeas around to prevent burning and ensure even roasting.

Let them cool and enjoy! Beverage-wise I would probably pair this snack with a Gewurtztraminer or a beer.