Smoky Roasted Chickpeas

Crunchy on the outside and soft in the middle, these smoky roasted chickpeas are full of flavour.

They are dairy free, vegan, gluten free and oil free.

Similarly to making falafel, this recipe uses soaked but not cooked chickpeas. I much prefer the texture this way as it has none of the floury feel that cooked beans often have. Of course if you only have canned chickpeas you can use them too but they may need to cook for a bit longer to get the crunchy outer - keep checking them every 5-10 mins until they’re done to your liking.

These are great on their own as a snack or add a lovely crunch and flavour to a salad or bowl.

Yum

Smoky Roasted Chickpeas

Recipe by:
Yield:
Cook time: 45 mins

Ingredients

2 cups dried chickpeas 1 Tbsp tahini 1-2 Tbsp milk of choice (I use soy milk) 1 tsp minced garlic 1 tsp blackstrap molasses 1 Tbsp smoked paprika 1 tsp salt ½ tsp pepper 1 tsp onion granules or powder

Directions

  1. Soak chickpeas at least 6 hours or over night. Alternatively you can bring them to a boil, turn them off and leave for 1 hour.
  2. Preheat oven to 200°C
  3. Combine all other ingredients together in a small bowl, starting with just one tablespoon of milk. If it seems too thick add the second tablespoon of milk.
  4. Add this mixture to the drained chickpeas, mix it through until all the chickpeas are covered.
  5. Bake for 30-40 mins, stopping to stir every 15 minutes