Baked Chickpeas


1 can garbanzo beans (15oz)
Generous spray of olive oil
Salt, Pepper, Cayenne, Cumin, Paprika.

Make sure that the beans are totally dry by spreading them out over a paper towel and letting it absorb some moisture.

I usually do this twice.

Season them well, especially with the paprika (gives a pretty color and a smoky taste).

Keep it light on the cayenne if you're not a fan of spice.

Bake at 400 degrees, agitating every now and then for a crisp. I think that a toaster oven is the best place for this since the heat source is closer to the peas.

Unfortunately, while 1/4 cup of the cranberry jam/sauce is 40 cals, the same 1/4 cup of the chickpeas runs close to 160cals.

Still they are wildly filling and full of great nutrients, so I think it's probably OK.

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