For the past couple of months, I’ve been increasing my chickpea intake by two fold mainly because I was searching for a plant protein for those gainz I so desire, and another reason is because my body can tolerant digesting it. So what do I do when I find a food I want to eat more of? I look online for different ways to make it and/or I just flat out experiment.
This time I decided to make roasted chickpeas with a herb-y mix to keep it flavourful. Side note: You know what I noticed about people is their preferences are one of the two: you either purchase your beans/legumes in a can so it’s all ready to go OR you soak your beans/legumes overnight and cook it on the stove. Depending on my mood I can be one or the other. In this instance, I prepared my chickpeas on the stove which required waiting about 1 hour and a half for it to cook (chickpea takes forever to cook). With the cooked chickpea, I used half the batch, marinated it with olive oil and a herb spice medley and threw it in the oven to give me roasted chickpeas.
Is it just me or when I attempt to make crunchy chickpeas they just don’t turn out as crunchy as I want them to be?
Ingredients
- 1 c, chickpeas (either canned or prepared beforehand)
- 2-3 tbsp of olive oil
Spices used:
- 1 tsp, paprika
- 1 tsp, dried parsley
- 1 tsp, oregano
- 1 tsp, thyme
- Salt, to taste
Directions
- Pre-heat oven to 400 degrees. Pat down cooked or canned chickpeas so that they are dry.
- In a bowl, add the dried chickpeas with olive oil and all spices and combine.
- Once the chickpeas are fully coated, grab a baking tray lined with parchment paper and place chickpeas on top and put it in the heated oven.
- Check about 10 minutes in on the chickpeas and flip it over with a fork. Leave it to cook for approximately 10 to 15 minutes more before flipping over some chickpeas again.
- Remove from oven after 30 to 40 minutes and serve.
Roasted chickpeas are great as a side dish. I find it works best alongside any steamed vegetable (think pan fried broccoli lightly drizzled with coconut oil with sea salt to taste, ye-UM!).
Click here for more dinner ideas 😉
