Heat the oven to 375F. Dry the chickpeas with paper towel and remove any excess skins. Place the chickpeas in a large bowl and toss with remaining ingredients until coated. Pour the chickpeas onto a rimmed baking sheet and bake for 10 minutes. remove from the oven and give the baking sheet a shake to turn the chickpeas. Return chickpeas to the oven and bake until crunchy—about 8 minutes more. Allow chickpeas to cool. Will store in an air-tight container for a few days.
Did you know that you can do something similar with lentils? Check out my recipe for Crunchy Roasted Lentils here.
The day I started running I lost my sweet tooth. That was a blessing I got twenty years ago. However, I do still have a craving for salty and savoury snacks. With chips and pretzels all too easy to reach for I'm always on the lookout for tasty alternatives that can fill that craving.
Lentils are an absolute super-food. They are high in fiber and complex carbohydrates, while low in fat and calories. They are high in protein, fibre, potassium, folate, iron and maganese. Just 100 grams of lentils fulfills an entire day's worth of your body's needs.
This recipe for crunchy lentils makes them an awesome snack I always keep within reach. You can spice them up any way you like with your favourite mix of spices. The crunch makes them highly addictive! I make a batch each week and then store in an air-tight container to last my snacking through the entire week. Give them a try!
Ingredients:
Place the lentils in a strainer and rinse with warm water. This will clean the lentils and begin the rehydration process. Drain and then place the lentils in a small pot.
Add 2 1/4 litres of cold water to the pot and bring the lentils to a boil. Simmer for 20 minutes, stirring occasionally.
Pour the lentils into a strainer and rinse well with cold water. Drain.
Preheat oven to 400*F. Place the lentils on a baking sheet and toss to coat with olive oil and spice mix.
Roast in the oven for 15 minutes, stir, and roast for another 15-20 minutes until crunchy. Careful they don't burn!
Add salt and pepper to taste. Let cool and eat. Store in an airtight container at room temperature once cooled..
Yield: 1 cup dry lentils will make approximately 2 cups cooked lentils
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