I've gone absolutely mad. I've got cuckoo for Cocoa Puffs. Wait. No, I've gone cuckoo for chickpeas. (Or in my obsession with all things Spanish, garbanzos!)
These little tasty nuggets are such a delight to eat. Not only are they yummy, but they are super versatile. Ever wonder how you make hummus? Blend up chickpeas, add salt, tahini paste + lemon juice and some EVOO. Chickpea salads are also deelish and chickpeas are great additions to a soup.
Roasted chickpeas are just taking it to a whole new level of amazing-ness. One cup of chickpeas yields over 14 grams of protein, more than 70% of the RDA of folate + over 12 g of fiber. Now that's what Charlie Sheen would call #winning.
- 2 cups chickpeas, cooked
- 1 tablespoon olive or coconut oil
- Juice of 1 lime
- 1 tablespoon tamari
- 1/2 teaspoon smoked paprika (you can also add powdered ginger, cumin, chili powder, or curry)
- Black pepper to taste
- Preheat oven to 375F.
- Toss the chickpeas with the oil, lime, tamari, paprika, and black pepper. Then lay them out on a lined baking sheet.
- Bake chickpeas for 35 minutes. I usually stick a wooden spoon in about halfway through and give them a toss.
And if you are looking for some other flavor combos, the Kitchn has you covered.
Thanks to Choosing Raw for the recipe.