Chili Roasted Chickpeas
Roasted chickpeas are the ultimate gut healthy snack food. Chickpeas are a great source of resistant starch, or basically a kind of fiber the beneficial bacteria in the gut like to eat. They are excellent on salads or served on top of soups and dips. They are also versatile, try switching up the seasonings for a different flavor like adding in curry or perhaps a sweeter version using cinnamon and coconut sugar. Yum!
If you have problems digesting legumes like chickpeas, I would recommend soaking in water at least a day ahead of time before cooking as this helps make them more digestible. Simply fill a bowl with water and add your chickpeas then let them sit overnight. The next day, give them a good rinse and cook according to the directions on the stove or Instant Pot/pressure cooker. I like to cook large batches of them and then freeze for future use.
Be sure to check out my Cucumber Onion Salad for a tasty way to incorporate these into various recipes!
INGREDIENTS
2C chickpeas
4TBS oil ( I use Colorado Mills High-Oleic Sunflower Oil)
1tsp sea salt
1tsp chili powder
1/4tsp black pepper
Pinch of red pepper flakes
Preheat oven to 400*F and line a baking sheet with parchment paper.
Dry chickpeas with towel.
In a mixing bowl, toss chickpeas, oil, and 1/2tsp sea salt until coated.
Cover baking sheet with chickpeas and place in oven for 30-40 minutes, mixing occasionally to prevent burning. Chickpeas are done when they’re golden and crispy on the outside and soft on the inside.
Remove from oven and place chickpeas back in mixing bowl. Add chili powder, pepper, and red pepper flakes and toss until well combined.
Serve as-is or in salads.
