Transform humble dried chickpeas into an addictive crunchy snack with warming spices. These protein-packed bites satisfy cravings while providing wholesome nutrition for busy days.
Ingredients
- 1 1/2 cups Garbanzo Beans, soaked overnight
- 2 tablespoons Avocado Oil
- 1 tablespoon Coconut Sugar Crystals
- 1 teaspoon Ceylon Cinnamon
- 1/2 teaspoon Ginger
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Celtic Sea Salt
- Pinch of Cayenne
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Drain and rinse soaked chickpeas. In a large pot, cover with fresh water and boil for 45-60 minutes until very tender. Drain well.
- Preheat oven to 400F. Spread cooked chickpeas on a clean kitchen towel and rub gently to remove excess moisture and loose skins.
- In a bowl, toss dried chickpeas with avocado oil until evenly coated.
- In a small bowl, mix coconut sugar, cinnamon, ginger, nutmeg, salt, and cayenne. Sprinkle over chickpeas and toss well.
- Spread seasoned chickpeas on a baking sheet in a single layer. Roast for 20-30 minutes, shaking pan every 10 minutes, until golden and crunchy.
- Cool completely before storing. They will continue to crisp as they cool.
Notes
- For savory version, use Garlic Powder, Paprika, and Cumin instead of sweet spices.
- Make sure chickpeas are completely dry before roasting for maximum crispness.
- Store in an airtight container for up to one week.
- Try Curry Powder for an Indian-spiced variation.
.png)
.png)
