Spicy Roasted Chickpeas
Chickpeas are so versatile aren’t they! Their buttery nutty flavour makes them delicious in curries, salads, buddha bowls, or as a moorish vegan snack. Not to mention they make hummus and falafel… yum!! Chickpeas are a great source of protein, fibre, iron, folate and numerous other nutrients (magnesium, vitamin C, calcium, zinc, phosphorous, vitamin B6, and potassium).
Health Benefits of Chickpeas:
High in protein:
They are a great plant-based / vegan source of protein as they have the highest protein digestibility amino acid score of all legumes and cereals.
Increases satiety (i.e. keeps you fuller for longer) which ultimately benefits your waistline, helps reduce cholesterol absorption, and regulates blood sugar control.
Source of folate:
Critical during pregnancy for the healthy development of the foetus, particularly the neural tube. Folate is also used for red blood cell and DNA production.
Source of iron (non-heme):
Essential for production of red blood cells, energy, cell function, hormone production, and growth. Plant based sources of iron are “non-heme” iron which isn’t as easily absorbed as heme iron from animal sources. However if you eat it with a source of vitamin C (most vegetables and fruit), the vitamin C enhances the absorption of non-heme iron!
I used raw chickpeas that I pre-soaked and boiled because I prefer to avoid tinned produce as much as possible. If you are unsure how to use raw pulses and legumes, head to my meatless Monday post here which details how to soak and cook them. It’s easier than you may think! If you’re short on time or just find it easier to use tinned pulses and legumes that’s completely fine too! Just make sure you drain and rinse them well before use.
Spicy Roasted Chickpeas
A deliciously healthy and easy to make savoury snack.
- 1 cup chickpeas (pre-soaked & boiled using method from my post of soaking & cooking legumes) or 1x 400g tin chickpeas
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 2 tsp Cobram Estate Roast Onion Infused Australian Extra Virgin Olive Oil
- Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
- Rinse chickpeas well and pat dry with paper towel. In a small mixing bowl place chickpeas, paprika, turmeric, cayenne pepper, garlic powder, salt and extra virgin olive oil. Toss to combine.
- Spread chickpeas out on the baking tray and roast for 20 mins until golden, mixing a few times to roast evenly.
- Leave to cool completely before storing in a airtight container in the cupboard, to retain crispiness.