Bet you can’t eat just one of these delicious roasted chick peas… but no need to feel guilty if you can’t, because chick peas are an amazingly nutritious food! They’re packed full of fibre and resistant starch that feed your friendly gut bacteria, and are also high in iron.
Ingredients:
3 cups cooked chick peas
1/2 cup aquafaba (cooking liquid from chick peas)
1 tsp onion flakes
1 tsp paprika
1 tsp sumac
2 tsp savoury yeast flakes/nutritional yeast
Method:
Preheat oven to 200ºC. Line a baking sheet with non-stick baking paper.
In a large mixing bowl, combine chick peas with aquafaba and spices. Spread out on baking sheet in a single layer. Roast in preheated oven for about 40 minutes, stirring every 10 minutes to ensure that the chick peas on the outside of the tray are moved into the middle (otherwise they tend to burn). Chick peas are done when they’re crunchy but not burnt!
Store in a screw-topped glass jar in a dark place for up to 2 weeks.
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