These Crispy Spiced Chickpeas are adapted from Dr. Sonali Ruder's Natural Pregnancy Cookbook and they are a healthy, easy, portable and super tasty snack for everyone!
Ingredients
- 2 cans chickpeas
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1 teaspoon chili powder optional
Instructions
- Preheat oven to 400 degrees
- Drain and dry the chickpeas on a kitchen towel - using another towel to rub the skins off if you wish too (I left mine on in this version)
- Add the oil and spices and make sure they are coated well
- Spread chickpeas out on a baking tray
- Bake 40 minutes
- Let chickpeas cool and crisp up before serving
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Nutrition
Serving: 1g | Calories: 203kcal | Carbohydrates: 24g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 159mg | Fiber: 7g | Sugar: 4g
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