Crunchy Roasted Chickpeas Recipe
Moh snaks peese. More snacks? What happened to the plate of blueberries I just gave you? All dun. Well then, dad better get more snacks. My growing girl loves to snack – a lot. Our go-to snacks are fruit, homemade muffins, and popcorn; but our favourite snacks are crunchy roasted chickpeas.
We keep a bag of dry chickpeas in our pantry. They’re great for all sorts of delicious dishes. We use them for curries, adding protein to salads, burgers and even pasta. Chickpeas are easy to prepare and they’re good for you. Here’s a recipe for a fantastic crunchy snack for you and your family:
1 cup chickpeas
1 tablespoon of oil
2 teaspoons of salt
- Put one cup of dry chickpeas in a pot or bowl and fill it with enough water to cover the chickpeas
- Soak chickpeas for at least 6 hours or overnight
- Put chickpeas in a pot with boiling water
- Turn the heat down to a gentle simmer and cook chickpeas for 45 minutes
- Put chickpeas in a colander to let them cool and lose some of the excess water from the boiling
- Pre-heat oven to 350 degrees
- Place chickpeas in a roasting pan and toss with oil and 1 teaspoon of salt. Spread out the chickpeas making sure not to overcrowd them
- Roast chickpeas for 40 to 50 minutes. Each oven might be different so check on the chickpeas after 35 minutes.
- When your chickpeas reach a golden brown colour, take them out of the oven, toss them in the other teaspoon of salt and let them cool for 10 to 15 minutes. If your toddler can’t wait, throw on an episode of CBC’s Chirp from YouTube and tell them she can eat the chickpeas when Chirp is over.
Done! You just made roasted chickpeas! I hope you and your family enjoy this healthy snack. Now curl up on the coach, relax and – moh snaks peese. Are you serious?