CRUNCHY FLAMIN’ CHICKPEAS
Yield: MAKES 12 (2 TABLESPOON) SERVINGS
Credit:
Mareya Ibrahim author of Eat Like you Give a Fork: The Real Dish on Eating to Thrive
Chef Mareya Ibrahim, Fit Foodie, author, Celebrity Chef, and founder of Eat Cleaner (www.EatCleaner.com) has made it her mission to share the wealth of health and has mastered vegetable morphing to a T. Kids, husbands, and guests, prepared to be duped!
Ingredients
- 4 cups canned chickpeas, drained, rinsed, and patted dry
- 2 teaspoons raw coconut oil, melted
- 2 teaspoons ground cumin 1 teaspoon chili powder
- 1 teaspoon cayenne pepper 1⁄2 teaspoon smoked sea salt
Directions
- Preheat the oven to 400°F and position a rack in the middle of the oven. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, combine all the ingredients and toss until the chickpeas are evenly coated.
- Spread the chickpeas in an even layer over the prepared baking sheet and bake for 40 minutes. Remove from the oven and let cool for 30 minutes (the longer they cool, the crispier they’ll get). These don’t store for long without getting soggy, but wrapped up tightly in a cone of parchment paper, they’ll last for 3 to 4 days.
Recipe Note
Forget about flaming snacks that stain your hands permanently. These crunchy legumes give your metabolism a nice boost with a clean snack that satisfies your need to crunch—and no Day-Glo orange dust.
