Month: April 2016

Spiced Chickpea Crunch

Can’t stay away from crisp? well this might just be the alternative you need. This crunchy high fiber, protein snack is addictive;  they are great have by the handful,  and adds new dimension to salads. Ingredients  400g can chickpeas, drained, rinsed (opt. for one with the lowest sodium) 1/2 a tablespoon coconut oil 1/2 a teaspoon sea salt 2 teaspoons sweet paprika 1 1/2 teaspoons ground cumin 2 teaspoons mild curry powder   Method  Preheat oven to 170°C. Drain and rinse the chickpeas. Using a clean cloth, pat dry them as well as possible. In a large bowl place and coat the chickpeas with spices and coconut oil Place chickpeas on a tray lined with baking paper. Roast chickpeas for 1 hour or until golden and crispy. Cool chickpeas on baking tray. *Store chickpeas in an airtight container for up to 2 days at room temperature.