Use these spiced chickpeas from the Eat Such as you Give a Fork, The Actual Dish on Consuming to Thrive cookbook in a nourishing Buddha Bowl, as a swap for croutons on a creamy Caesar salad, or tossed in a snack combine for an energizing deal with.
What you want:
4 cups canned chickpeas, drained, rinsed, and patted dry
2 teaspoons coconut oil, melted
2 teaspoons floor cumin
1 teaspoon chili powder
1 teaspoon cayenne pepper
½ teaspoon smoked salt
What you do:
- Preheat oven to 400 levels and place a rack in center of oven. Line a baking sheet with parchment paper or a silicone baking mat.
- In a big bowl, mix all elements and toss till chickpeas are evenly coated.
- Unfold chickpeas in a fair layer on ready baking sheet, and bake for 40 minutes. Take away from oven and let cool for half-hour (the longer they cool, the crispier they’ll get).
