Roasted Herb Chickpea

For the past couple of months, I’ve been increasing my chickpea intake by two fold mainly because I was searching for a plant protein for those gainz I so desire, and another reason is because my body can tolerant digesting it. So what do I do when I find a food I want to eat more of? I look online for different ways to make it and/or I just flat out experiment.

This time I decided to make roasted chickpeas with a herb-y mix to keep it flavourful. Side note: You know what I noticed about people is their preferences are one of the two: you either purchase your beans/legumes in a can so it’s all ready to go OR you soak your beans/legumes overnight and cook it on the stove. Depending on my mood I can be one or the other. In this instance, I prepared my chickpeas on the stove which required waiting about 1 hour and a half for it to cook (chickpea takes forever to cook). With the cooked chickpea, I used half the batch, marinated it with olive oil and a herb spice medley and threw it in the oven to give me roasted chickpeas.

Is it just me or when I attempt to make crunchy chickpeas they just don’t turn out as crunchy as I want them to be?

Ingredients

• 1 c, chickpeas (either canned or prepared beforehand)
• 2-3 tbsp of olive oil

Spices used:

• 1 tsp, paprika
• 1 tsp, dried parsley
• 1 tsp, oregano
• 1 tsp, thyme
• Salt, to taste

Directions

1. Pre-heat oven to 400 degrees. Pat down cooked or canned chickpeas so that they are dry.
2. In a bowl, add the dried chickpeas with olive oil and all spices and combine.
3. Once the chickpeas are fully coated, grab a baking tray lined with parchment paper and place chickpeas on top and put it in the heated oven.
4. Check about 10 minutes in on the chickpeas and flip it over with a fork. Leave it to cook for approximately 10 to 15 minutes more before flipping over some chickpeas again.
5. Remove from oven after 30 to 40 minutes and serve.

Roasted chickpeas are great as a side dish. I find it works best alongside any steamed vegetable (think pan fried broccoli lightly drizzled with coconut oil with sea salt to taste, ye-UM!).

Click here for more dinner ideas 😉