Spiced Crunchy Roasted Chickpeas

Spicy Roasted Chickpeas Recipe

Chickpeas are a fabulous source of fibre and protein to help support digestive health, reduce cholesterol levels, and provide amino acids to repair and regenerate the body. Chickpeas also supply plenty of B vitamins and iron, which are important for energy production and to transport oxygen around the body. These roasted chickpeas are delicious eaten as a healthy snack, as an appetiser with olives, dips, or to add some extra crunch to your next salad.

Serves: 8

GF, VG

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Spicy Roasted Chickpeas Recipe

By: Lisa Guy

These crunchy roasted chickpeas are delicious as a healthy snack, as an appetiser with olives, dips, or to add some extra crunch to your next salad.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 2 x 400g cans of chickpeas, drained & rinsed
  • 1 tbsp cold-pressed extra-virgin olive oil
  • ½ tsp cumin
  • ¼ tsp turmeric
  • ¼ tsp cayenne
  • ¼ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp garlic powder
  • ¼ tsp sweet paprika
  • ¼ tsp sea salt

Method


  • Preheat oven to 200°C and line a baking tray with baking paper.
  • Pat chickpeas well between two paper towels to dry.
  • Combine spices in a medium bowl.
  • Toss chickpeas in olive oil and then spread them out evenly on a baking tray.
  • Bake for 40 mins, tossing every 15 mins, until they’re dry and golden brown.
  • Toss chickpeas in spices and then serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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