Want an afternoon snack that’s packed with protein and satisfies either a sweet or savory urge? No? Well, you’ll like these anyway.
This was my first time roasting chickpeas, and I’m officially hooked.
They’re just a little addictive and I need to learn how to exercise better self control around delicious food.
Here’s how to make them:
serves about 6 as a snack
1 1/2 C chickpeas (or 1 can, rinsed and drained)
1 T + 2 t maple syrup, divided
1/4 t ground cayenne
1/2 t curry powder
1/2 t sweet paprika
Preheat oven to 400 degrees. Mix chickpeas, 1 T maple syrup, and spices together in a bowl. Pour onto an oiled baking sheet.
Very important tip: if you have any extra maple syrup and spices that are not sticking to the chickpeas, do not pour them onto the baking sheet. They’ll just burn and smoke and make your smoke detector angry.
Roast chickpeas for about 30-45 minutes, stirring frequently (about every 8-10 minutes) or until crispy (you’ll have to try a few to tell when they’re done). Then mix in the last 2 t of maple syrup.
Yum!
I had to remove them from my pretty serving bowl and hide them from myself. 🙂
Nutrition facts (for 1/6th recipe): Calories: 192; Calories from Fat: 28; Total Fat: 3.1g; Sodium: 12mg; Total Carbohydrates: 32.8g; Dietary Fiber: 8.8g; Sugars: 7.3g; Protein: 9.7g
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