Friday Feeds: Snacking with Spicy Roasted Chickpeas

Who doesn’t love a good snack now and then? I know I do. With this spicy roasted chickpeas, I’ve got my snack on right. Don’t know what to do with that can of chickpeas or leftover ones? Put some season on them and pop em in the oven high and you’re done! It’s that easy. Make it salty, sweet, spicy whatever floats your boat.

I like to make my chickpeas fresh just so I know it’s guaranteed free from chemicals, preservatives or whatever unknown additives there might from the cans. A tip is to cook a huge serving of fresh chickpeas and pop em in the freezer and take them whenever you want to use them. Easy peasy right? For this snack, just make sure you rub them dry before adding your choice of seasoning and this is where this snack wins. You can go crazy with any seasoning you want! Eat them hot when they’re still crunchy or cool when they’re addictively chewy. Or have them with a delicious salad or Buddha bowl and you’re set. 

Brb. Gonna make another batch now.

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Prep Time: 5 mins
Cooking Time: 20 mins
Yields: 1 cup

Ingredients
1 cup cooked chickpeas
2 tablespoons olive oil
1 tablespoon real maple/blue agave
juice of 1/2 a lemon
cayenne pepper (amount depending on your desired spiciness)
1/2 tsp nutmeg
salt & pepper

Instructions
1. Preheat oven to 200C/400F. Line a baking pan with aluminium foil
2. Mix all ingredients in a bowl and use your hands to rub them together.
3. Bake in oven for 20 minutes or until chickpeas are done. I like them not too crunchy but I know some prefer them roasted to the crunch. If you do bake them longer and keep checking.

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