Spicy Chick Peas
Author: Natural Food and Nutrition
A ‘moreish’ snack full of spicy, tasty goodness!
Serves 2- 4
1 (400g) can chickpeas, rinsed and drained
2 cloves garlic, crushed
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon ground ginger
½ teaspoon garam masala
½ teaspoon turmeric powder
¼ teaspoon black pepper, cracked
1/8 teaspoon ground cayenne pepper
¼ teaspoon ground coriander
¼ teaspoon curry powder
¼ teaspoon fine rock or sea salt
1 teaspoon dulse (seaweed) flakes
2 tablespoons sunflower seeds
2 tablespoons pepita seeds
2 tablespoons virgin coconut oil
4 large kale leaves, deveined and torn into small pieces (optional)
Preheat a fan forced oven to 180˚C. Pat chickpeas with paper towel to absorb excess moisture. Place all ingredients into a bowl and mix thoroughly to obtain an even coating. Spread the mixture into a single layer on a flat tray lined with baking paper. Place in the oven for 20min. Turn the tray around 180 degrees and cook a further 15min. Turn the tray once more, reduce heat to 160˚C and cook for a further 25-35min or until chickpeas are no longer soft in the centre, taking care to avoid burning. Cool in the oven with the door ajar and serve with a nice drink.
*Tips: cooking times are dependent on your oven, do keep an eye on your spicy chickpeas during cooking and reduce cooking time if required to prevent burning.