I’ve been dying for an excuse to make these amazing roasted chickpeas that I’ve been savouring vicariously over the blogosphere.
So when the sun gave way to clouds last week and the temperature started to dip, I decided to spark up the oven and get some chili lime action going on.
I’m also conscious – sort of – of the fact that our boys will be heading back to school in a couple of weeks (oh no, say it ain’t so!) and I’m always on the lookout for new and delicious snacks to send them off with – or to have at home when they return from school famished.
These roasted chickpeas are sooo delicious, you’ll forget how good they are for you.
Chickpeas are a rich source of fibre, low glycemic carbohydrates, folate and vegetable protein – they also contain good amounts of manganese, phosphorus and iron. In fact, a half cup serving of cooked chickpeas contains 6.2 grams of fibre, 7 grams of high-quality plant protein and 35% of the RDA for folate – wrapped up in a mere 134 calories.
You might say these nibbles are a notch (or two) above potato chips nutritionally.
You may also find them equally addictive!
Crispy Roasted Chili Lime Chickpeas
1 ½ cups dry chickpeas or 3 cups cooked and well rinsed from can
3 Tbsp olive oil
2 Tbsp chili powder (I used part ancho chili)
1 Tbsp fresh lime juice
1 Tbsp lime zest
½ tsp sea salt
If you follow my blog you know that I prize time efficiency. I focus on whole ingredients and try to keep the fuss to a minimum. Beans are one thing however, that I do feel are worth the preparation time. The taste is incomparable and so is the texture – you can control how long you cook the bean which means that you can create al dente results every time rather than the mushy canned variety. I am also conscious of BPA linings in canned goods and try to minimize our exposure as much as possible.
I tend to prepare the beans in the morning while I’m busy doing other things in the kitchen. That way, I’m not ‘waiting’ on them – they’re doing their thing in the background while I continue to buzz around doing my thing. Once cooked, I just pop them in the fridge and pull them out again when needed.
Preheat oven to 400 F.
Cook dry beans according to package directions or thoroughly rinse canned beans.
Once cooled and drained, place chickpeas in a large bowl. Add olive oil, chili powder, lime juice, lime zest and sea salt over chickpeas and then toss contents to thoroughly coat chickpeas with mixture.
Invert chickpeas onto a parchment lined baking sheet.
If you prefer the meaty texture to the airier crispy texture, simply cook them for less time – maybe 20 minutes or so.
Remove chickpeas from oven and allow them to cool for a few minutes.