If you're more for savoury snacks than sweet, then here's a recipe for you, as today I'd like to share with you a tasty yet simple recipe for crispy chickpeas.
Crispy chickpeas are a great idea as a simple snack, but you could also have them as a side to a larger meal, or sprinkle them on top of a salad or Buddha bowl.
Chickpeas, also known as garbanzo beans, are a type of legume and they are full of protein, fibre and complex carbohydrates. Chickpeas also contain a lot of potassium, iron, magnesium, selenium and B vitamins. Furthermore, they have been known to boost digestion, increase satiety, keep blood sugar levels stable, and increase protection against disease.
Here's a recipe for crispy chickpeas. It provides 4 servings, and is vegan as always, and also gluten free.
1 can chickpeas (425 grams/15 ounces), drained and thoroughly dried
0,5 tsp. salt
1 tsp. chili powder (feel free to play around with seasonings, you could also/instead use a bit of cayenne pepper and smoked paprika or curry powder)
1 tbsp. oil (optional, you can make this without oil, just make sure to then not rinse the chickpeas out of the can, just drain them)
Preheat oven to 175°C/350°F.
Drain chickpeas well (rinse if using oil, only drain if no oil).
Spread chickpeas on a clean towel to dry using your hands to gently roll them. (Some of the skins might come off and that’s fine, just remove them.)
Transfer chickpeas to a mixing bowl and top with oil (if using) and salt. Mix well. (Note that the other seasonings are not added until after baking.)
Place on baking tray(s) and bake for 45-50 minutes or until dry/crispy to the touch and golden brown. You might want to turn the tray around and shake the chickpeas around at the halfway point for even cooking.
Remove from the oven and toss with your seasonings of choice. Then let the chickpeas cool for 5-10 minutes (the chickpeas will continue crisping as they cool).
You can use dried chickpeas instead of canned. Follow the cooking instructions on the bag and make sure to soak overnight/for 8 hours before cooking. Adjust preparation time accordingly.
Best served straight away (as a side, on top of a salad or a Buddha bowl or as a snack), but these can also keep for 4 to 5 days at room temperature in a sealed container or in the freezer for up to 1 month.