while i’m generally more of a sweet over savory kind of girl, this little snack has become quite addictive for me lately.
enter spiced, roasted chickpeas, crunchy and full of protein. according to the cdc, adult men and women should (respectively) consume 56 and 46 grams of protein daily. some perspective: one cup of chickpeas provides 39 grams of protein. so, while i don’t suggest that you eat an entire cup of these little guys today, i will say that their nutritional value is higher than other snacks, like pretzels, for example, which provide no vitamins or minerals and are often referred to as “empty calories”.
here is the recipe for these “morrocan-spiced” chickpea babies. click the link for more thorough, step-by-step instructions (below are just a few notes i made and highlights from the original recipe).
the recipe called for nine spices. i was missing one, but here are those that i used: cumin, coriander, chili, paprika, cinnamon, allspice, cloves, and cayenne.
and here they are again, right before mixing.
i added this mixture (along with the few other ingredients), to the drained and dried chickpeas…
…and then popped them in the oven.
note: the recipe called for 50 minutes of roasting. however, i found the chickpeas needed more oven time to obtain a real crispiness. i of course lost track of the exact timing, what with popping them in and out of the oven and taste-testing every few minutes. i suggest keeping a close eye on them and testing close to 50 minutes to make sure they are crisp, so as not to let them burn and to avoid ending up with a slightly soggy snack…which may or may not have happened to me on my first try.
once crunchy, remove the chickpeas from the oven and keep on popping ’em in your snack-hungry mouth. also, feel free to try your own variations on this recipe. one of my very favorites are these cinnamon maple ones, made by biena foods.