Spicy Chickpeas

Many of you will be heading back to school or university soon and the quest for a healthy mid-morning snack begins once again. These roasted chickpeas are ideal alternative to a bag of crisps or salted nuts, and are super cheap to make too. 

the good stuff:

Chickpeas are a good source of protein - at around 9g per serving here, setting them apart from the usual carbohydrate heavy offerings such as crisps and cereal bars, perfect for getting some plant-based protein instead of or alongside animal products. They are also quite low in calories, aside from the drizzle of oil they are cooked in, making them around 150kcals per serving. Chickpeas are also high in fibre, with each serving coming out around 7g - nearly a fifth of your daily goal, this means they will keep your digestive system ticking over nicely, and keep you fuller for longer. 

 

ingredients (2 generous servings)

1 tin of chickpeas in water

2 tsp ground cumin

2 tsp ground coriander

2 tsp paprika

Splash of oil (I use rapeseed)

salt and pepper to taste

method:

Preheat the oven to 180C (fan). Drain the chickpeas - if you keep the 'chickpea water' check out the many uses for it here! Rinse them in a colander ad then place on kitchen paper to remove excess water. 

Add the chickpeas to a non-stick baking tray along with the spices and oil and then toss the tray making sure the oil and spices coat them all. Pop them into the oven for 15-20 minutes, keeping an eye on them to make sure they don't burn. I like to take mine out of the oven when they are still soft in the middle, but if you cook them for longer they will become crunchy instead. Once they are out and cool enough to try I add salt and pepper to taste. I will also sometimes add a splash more oil if I think they need it  - this does increase the calorie and fat content of them but can be a nice touch if they are being offered as a party snack or replacing crisps, for example.