Here’s your chance to get creative – thanks to clinical psycho-neuro immunologist Jamie Richards for this high protein snack idea.
We’re careful here about roasting things in oil, always choosing a coconut oil when roasting is necessary. The other option if you don’t like the taste of coconut oil is to toss the chickpeas with an olive oil and herb/spice combo after they have been oven-baked. The chickpeas will still be warm, allowing the flavours to infuse nicely.
1 can of chickpeas
1 tbsp spoon coconut oil
2 tbsp maple syrup
1 tsp cinnamon
- Preheat the oven to 350 degrees/180 degrees/gas mark 4
- Rinse and dry a can of chickpeas (try patting with kitchen towel or a clean tea towel)
- Baked the chickpeas for 15 minutes, shaking occasionally.
- Meanwhile, mix the oil, syrup and cinnamon together. Toss the slightly toasted chickpeas in the mixture and return to the oven for a further 15 or so minutes.
- Turn the oven off, open the door slightly and leave the chickpeas in the cooling oven for 30 minutes longer. This makes them crunchier than leaving to cool at room temperature.
- Best eaten on the day they are made. Store at room temperature.
*** Some other flavour suggestions
– salt, pepper & cayenne pepper
– garlic, pepper & rosemary
– soy sauce, chilli & sesame oil
– brown sugar, cayenne & rosemary
– cinnamon, cumin, smoked paprika, sea salt
– cinnamon, ginger, cayenne, allspice, coriander, cumin, chilli
– sage & roasted garlic
– peanut flour & salt
– maple syrup, apple cider vinegar, nutmeg, ginger, cinnamon- tamari, rosemary, lemon juice, agave