On a lazy Sunday afternoon I like to do some meal prep and baking some chickpeas is a great way to give myself a head start to the week.
This recipe uses mostly store cupboard items and can be made with minimal effort (my ideal amount).
Chickpeas are basically a super food and are incredibly good for you. They're obviously delicious blitzed and turned into hummus but chickpeas are great for tossing into casseroles, including in a tray of baked Mediterranean vegetables and generally making friends with all foods.
As a vegan one of the questions people always seem to ask is, 'How do you get your protein though?'. Chickpeas contain an incredible 19g of protein per 100g, and while steak has 25g of protein in 100g it also has 8g of saturated fat; chickpeas have 0.6g. Even if you're not a veggie mixing up your proteins is a sure way to keep a healthy heart going strong.
These chickpeas would be perfect to add to a salad, or just to fill a pitta bread for a simple lunch.
RECIPE
INGREDIENTS
1 tin of chickpeas
1 tsp paprika
1/2 tsp flaked chilis
1 tsp fennel seeds
1 tsp cinnamon
1 tsp maple syrup
A pinch of salt
Oil for greasing a pan
METHOD
Preheat the oven to 180C.
In a mixing bowl combine all the ingredients, apart from the salt.
Give them a good stir so that all the spices coat the chickpeas and tip onto a prepared baking tray.
Make sure that the chickpeas are spaced out and pop into the oven for around 15 minutes until they are steaming and delicious. Sprinkle the pinch of salt over and give them a good mix on the tray.
Once cool pop into a Tupperware and use with all meals. They'll keep for a week but will probably be eaten before then!
No comments