Roasted Chickpeas

I’ve been making these for a while, but not got round to posting a recipe. These are great for those people who like to nibble, they have the crunch of crisps, but less saturated fat. Chickpeas are also a great source of protein and soluble fibre, which helps keep you fuller for longer.
They’re super easy to make and you can change the flavour so you don’t get bored. They are slightly addictive though, and (unless you’re okay putting up with the repercussions of bean-overload)…I’d recommend only having a handful at a time!

Ingredients:
1 tin of chickpeas
1 tablespoon olive oil
1 tablespoon paprika
Salt & pepper to season

• Alternatives:
  – Swap the paprika for pretty much any spice you like (curry, chili powder, you could even try mustard!)
  – Swap the olive oil for coconut oil and have with cinnamon and honey for a sweeter alternative (omit the pepper).

Method:
1. Preheat the oven to 200’c.
2. Drain the chickpeas and rinse under cold water.
3. Tip the chickpeas onto some kitchen roll and rub dry. This will remove some of the husks (that’s okay!)
4. Add the chickpeas into a bowl along with the oil and your choice of spices. Season as desired and mix well, ensuring every chickpea is coated.
5. Place onto a baking tray and into the oven.
6. Roast for about 30-40 minutes until the chickpeas are crispy. The longer you leave them, the crispier they’ll get – just don’t let them burn!
7. Allow to cool, and serve. Store in an airtight container and they keep well.

The nutritional information below is per 45g portion:
CALORIES: 90kcal
TOTAL FAT: 3.5g
SATURATED FAT: 0.5g
PROTEIN: 4g