A light dry and crunchy snack that’s so easy to make. All beans are slightly astringent, and adding a bit of spice to these gives them a touch of warmth. These are a simple and healthier substitute for chips or processed snacks and a great way to sneak some balancing spring spices into your diet!
Crunchy Roasted Chickpeas
Makes 3 cups; Prep + Cooking time: 30 mins
What’s in it:
- 3 1/2 cups of cooked chickpeas from dried – or 2 x 150oz cans chickpeas
- 2 tablespoons olive oil
- 1/2 to 3/4 teaspoon salt
- 1 tablespoon finely chopped parsley
- 2 to 4 teaspoons spring spice mix churna (2 tbs coriander seeds, toasted & ground, 1 tbs ground ginger, 1 tbs ground turmeric, 1 tsp ground cinnamon, 1/2 tsp black pepper :: warm spices in skillet until aromatic, cool slightly and remove and ground in spice grinder or mortar and pestle)
How to make it:
Preheat oven to 200 c / 400 F, and line a baking sheet with baking paper. Spread the chickpeas out on a paper towel and pat dry. Add cooked chickpeas to a bowl with olive oil, spice mix and a small pinch of salt and pepper. Toss to coat. Spread the chickpeas evenly across the baking sheet and bake for 20 minutes.
Remove from oven and allow to cool before eating. Store in an airtight container for up to 3 days.