I love chickpeas! I love them in my salad, in my soup, or as hummus, but sometimes I like to enjoy them with a kick – hence, the spicy roasted chickpeas. They are very versatile, having almost no flavor and present a blank canvas to colour with flavours and spices.
When I prepare chickpeas, I buy them dried in the bulk section. I prefer them to canned because canned foods aren’t as natural. Chickpeas need to be soaked in water for 8 hours or overnight before cooking them. Soaking is important for two main reasons. First, soaking dried chickpeas softens them, thereby cutting down the amount of time they need to cook. Second, the soaking process breaks down many of the gas-inducing sugars in the beans, thereby making them easier to digest.
Chickpeas are known for their fibre; specifically, the fibre in chickpeas can be used for supporting digestive tract function. Chickpeas contain about 12.5 grams of fibre per cup. That’s 50% of the Daily Value (DV)! In addition to this plentiful amount, at least two-thirds of the fibre in chickpeas is insoluble. This insoluble fibre typically passes all the way through our digestive tract unchanged, until it reaches the last part of our large intestine (the colon). Bacteria in our colon can break down the garbanzos’ insoluble fibre into short chain fatty acids (SCFAs). These SCFAs can be absorbed by the cells that line our colon wall and can be used by these cells for energy. Healthier colon cell function means lower risk for us of colon problems, including lower risk of colon cancer.
Another unknown benefit of chickpeas is their antioxidant composition. While containing small but valuable amounts of conventional antioxidant nutrients like vitamin C, vitamin E, and beta-carotene, garbanzo beans also contain more concentrated supplies of antioxidant phytonutrients.
These roasted chickpeas are the perfect mix of a crunchy, spicy and savoury treat. You can enjoy them on their own as a snack or use them as a protein topper in soups and salads.
What’s In It:
- 1 cup of dried chickpeas
- 1.5 tsp. grape seed oil
- 1/2 tsp. sea salt
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/8 tsp. cumin
- 1/2 tsp. garlic powder
How to Make:
- Bring chickpeas to a boil and simmer on low for 45 minutes to 1 hour until tender.
- Preheat oven to 400 degrees.
- Drain and rinse chickpeas and pat dry with paper towels.
- In a medium bowl, combine the spices and oil. Toss the chickpeas in the spic mixture and spread the seasoned chickpeas over a baking sheet lined with parchment paper.
- Bake for 20 minutes and use a spatula to toss the chickpeas.
- Cook for another 15-20 minutes or until browned and crispy.
- Allow to cool and place in a mason jar for storage.