Chickpeas are one of the first foods that anyone will recommend you to eat if you are going vegetarian or vegan. Chickpeas are high in fiber and protein with B complex. Chickpeas also help fight anemia. These beans can be eaten in a myriad of ways: boiled, with soups, mashed, as hummus, with salads, with rices, to make falafels and also roasted, toasted or fried.
My father is frequently sending me cooking videos, specially the ones from Dr. Axe: Food is Medicine (you should look for them on Facebook, Instagram and YouTube). He sent me a video about “How to make toasted chickpeas”. The recipe was very easy to make and the chickpeas look very savory. It also appears a convenient food to add to salads, rice or quinoa. I also wanted to make them because roasted, baked, crispy or toasted chickpeas are booming and wanted to taste them. The idea of using dry, drained and rinsed chickpeas looks weird to me because I thought that they were not cooked but apparently, rinsed, drained and toasted chickpeas works very well for the tummy.
I am considering making these frequently instead of boiling them because:
1- They are way more flavorful.
2- It is very easy, fun and quick to cook.
3- They are very nutritious.
For the oil, I used olive oil. For the spices, I used a mixture of turmeric, paprika, nutmeg and sea salt but you can be creative by choosing other spices like: basil, oregano, garlic, rosemary, etc.
yield: 3 servings
serving size: 1/4 cup
1/2 cup dry chickpeas
1 T olive oil
Your choice of spices or:
1- First, you have to let the chickpeas in water for at least 4 hrs or overnight.
2- Then, you are going to drain and rinse them.
3- Turn on a pan on medium heat and add the olive oil.
4- Add the chickpeas and season with the spices.
5- Let it cook for a while until the chickpeas had absorb the most of the olive oil. You may hear the sound of the warm oil or even the chickpeas popping.
6- Once done, turn off the pan. Eat the chickpeas as you prefer or let them cool and store them in a container in the refrigerator.
Nutrition facts for 1/4 cup serving size: 6g fat 10 g Carbohydrates 3g Fiber 3g Protein