I'm a snacker, I admit it. I don't eat too much in a single meal, but I snack in between. So it's very important that my snacks are healthy and low in calories. I also love nuts but due to it's high caloric content, I have to limit my nut intake. So imagine how pleased I was when I discovered this Actually Crispy Baked Chickpeas article and recipe from Minimalist Baker (minimalistbaker.com). What a great idea to roast chickpeas.
Chickpeas are considered a super food - a powerhouse of nutrients like dietary fibre, protein, magnesium, phosphorous, folate, antioxidants and vitamins. Chickpeas help keep blood sugar levels stable, boost digestion and protects against many chronic illnesses such as heart disease, diabetes and cancer.
When they are roasted, they become nutty, crunchy and addictive. You can eat them as is or combine with your salads or dishes for an added crunch. With Chinese New Year coming up in a few weeks, consider surprising your guests with a delicious, yet heart-healthy snack instead of the usual calorie-loaded tidbits served everywhere else.
After draining the chickpeas from the can, gently rub them between two thick kitchen paper towels.
Place the dried chickpeas in a single layer on a baking tray lined with baking paper. Then put in the oven for about 35 to 45 minutes, checking and shaking it at least once halfway through.
Once the chickpeas are done, take them out of the oven, immediately mix with your choice of spices.
You can eat them straightaway, or leave to cool completely, then store in a refrigerator to about 2 weeks.
(based on spices used - turmeric, cumin, garlic powder, onion powder, paprika)
Oil-Free Roasted Spiced Chickpeas
(adapted from Actually Crispy Baked Chickpeas from minimalistbaker.com)
1 can of chickpeas, drained and towel dried
1/2 teaspoon of your choice of assorted spices, like turmeric, cumin, paprika, garlic powder, onion powder, curry powder, cayenne pepper
a very small pinch of salt
Preheat oven to 180 deg Celsius.
Drain one can of chickpeas, then dry the chickpeas with kitchen paper towels as best you can. The drier they are, the more crunchy they will be when they are roasted.
Line a baking tray with baking paper, then lay the dried chickpeas in it in a single layer.
Roast in the oven for 35 to 45 minutes, shaking it up halfway through. To test for doneness, just taste one. Chickpeas are crunchy when done.
Thoroughly mix together all the spices you wish to use, plus a very small pinch of salt in a bowl.
When the chickpeas are done, immediately pour the chickpeas into the bowl with the spices, and mix it all together using a spoon. This step is best done when the chickpeas are hot from the oven.
Leave to cool completely. You can put the chickpeas in a air-tight container and refrigerate it for about two weeks.