Toasted Chickpeas
This crunchy addictive snack is much higher in fibre and protein and lower in fat than potato chips. If you like things spicy, use a hot curry paste.
Ingredients
- 2 cans (each 19 oz/540 mL) chickpeas, drained and rinsed
- 2 tbsp (30 mL) canola or other vegetable oil
- 1 tbsp (15 mL) curry paste
- 1/2 tsp (2 mL) salt
Preparation
1. Spread chickpeas in single layer on rimmed baking sheet; toast in centre of 400°F (200°C) oven, stirring once, until dry, 5 to 7 minutes. Let dry.
2. In bowl, toss chickpeas with oil, curry paste and salt. Return to oven; toast, stirring occasionally, until golden and crisp, about 1 hour. (Or toast in 400°F/200°C convection oven for about 50 minutes.) Let cool in pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.)
2. In bowl, toss chickpeas with oil, curry paste and salt. Return to oven; toast, stirring occasionally, until golden and crisp, about 1 hour. (Or toast in 400°F/200°C convection oven for about 50 minutes.) Let cool in pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.)
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