I know that’s not a real word, because my spell check had a shit fit when I typed it in, but I did what I do best and clicked ‘Ignore’ and moved on.
My idea of snacks are yummy handfuls of goodness, little morsels and bites that aren’t there to just fill the belly or purely for the purposes of fueling my body, but little moments of yummy glee between the main meals of the day. For so long, my snacks have been store-bought because I work gazillion hours a week, but today was a pleasantly gloomy, misty day and I unleashed my fury on the kitchen, producing an amazing Ginger and Treacle Pear Cake which I had been lusting over after seeing it on one of my fave blogs (I creamed my pants instantly when I saw it), a delish French toast brekkie and these crunchy roasted chickpeas to graze on while I contemplated dinner.
I grew up eating roasted chickpeas (calia) and roasted broadbeans thanks to my Nonna, so once again, these flavours remind of my childhood.
Chickpeas are an ideal snack, low in saturated fat, cholesterol and sodium. They’re also a great source of folate and protein, so a great addition to the diet for those of us who are looking at procreating sometime soon (you will know how important folate is!) or are vegetarians and need to find your protein intake through legumes instead of meat. Now that the little nutrition lesson is over, and I’ve suitably convinced myself that these aren’t such a sinful snack, let’s begin. It’s really rather easy, if you mess up this recipe, there really is something ‘special’ about you.
2 cans chickpeas (garbanzo beans)
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp of cayenne pepper
sea salt, to taste
- Preheat oven to 200C
- Rinse chickpeas thoroughly, then pat dry with kitchen paper. Lay flat on a tray and blast in the oven to dry them out for about 5 minutes.
- Remove from oven, toss them with olive oil, spices and salt and lay flat on a tray. Reduce oven to 180C and bake for a further 40 minutes until crunchy and golden.