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Spicy Roasted Chickpeas

a filling and flavorful snack

Roasted chickpeas are an ideal savory snack.

Chickpeas are an excellent source of folate, zinc, and protein. They are high in dietary fiber (known to help reduce cholesterol) and are a good source of healthy carbohydrates.

Despite the high value of chickpeas they may cause indigestion for those with a slow or delicate metabolism. I find them easier to digest after they’ve soaked overnight (Hint: To greatly enhance digestibility and prevent flatulence, add a strip of wakame seaweed to the pot while cooking the beans). *Click here for a Cooking Up Prana Tweetable*

To turn this snack into a simple side salad top some fresh baby spinach leaves with the toasted chickpeass, perhaps a bit of sunflower oil, and serve.

Spicy Roasted Chickpeas Recipe
2 cups cooked chickpeas (or 2 cans organic, no salt)
1 tablespoon sunflower oil or melted ghee
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
salt (but go easy)
Preheat oven to 425 degrees Fahrenheit.

Rinse chickpeas and let them air dry for a few minutes

Place in a bowl and mix with sunflower oil or ghee until evenly coated.

Add cayenne, turmeric, cumin and salt. Mix well until evenly coated.

Place evenly on a baking tray. Roast for 35 minutes, mixing every 15 minutes until they are golden and crunchy. It may take up to 50 minutes depending on how dry and crunchy you want them to be.

Omit cayenne pepper
Not recommended due to the drying quality of the chickpeas
Peace & prana,
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