Prepared this way, chickpeas can make healthy and delicious snacks. From the nutritional perspective, chickpeas are low in saturated fats and cholesterol, while being a good source of proteins, dietary fibers, as well as rich in minerals such as iron, phosphorus, copper and manganese.
I must confess that I’m quite lazy when it comes to cooking, but this recipe is very easy. It only takes 20 minutes of actual work. However, it actually takes longer because chickpeas need to soak and boil for quite a long time.
Soak the chickpeas overnight (8 – 12 hours) in fresh, cold water.
Rinse with fresh water and boil them for 2-3 hours. Take a bean from time to time and squeeze it between your fingers. If the bean can easily be smashed and has the consistency of boiled potatoes, then it is ready.
In a large bowl, mix the following:
1-2 tbsp of olive oil
1 tbsp of salt
Depending on your preferences, you can add one or more of the following:
1-2 tbsp of curry, garlic, chili powder or any other spices you like
Mix the boiled chickpeas with the flavors from step 3. Stir until the mixture evenly covers the beans.
Spread the chickpeas in a single layer on a sheet of baking paper and place them in a preheated oven at 350 F or 175 C.
When roasting is completed, the beans should be crunchy but not burned. Take care to not over-roast them as they will become black and the taste will be affected.