Spicy roasted chickpeas

Spicy roasted chickpeas make a wonderful non-fattening snack.

If this is your first visit to our chickpea pages, then let me say up front I'm completely convinced that soaking the dried legumes, rinsing and pressure cooking and freezing them is the way to go; more about that lower down.

This page was created on the 5th November, 2018.

But if this is your first attempt to add chickpeas - also known as garbanzo beans - to your diet, then just buy a can; it will contain about 250g of the fruit.

Likewise if you don't use cumin regularly, then just purchase the ground spice; but you'll soon find me reminding you that freshly roasted the flavour is ten thousand times better; and a tenth of the price.

Spicy roasted chickpeas

For these magnificent spicy roasted chickpeas, start by turning your oven up to a hot 200 °C. As always, to reduce your electricity bill, plan to cook them just after or before another dish.

Chickpeas are the world's favourite legume; in fact they are the main source of protein for the human race.

They are used in snacks like this spicy roasted chickpea dish, added to soups and stews, as sprouts and of course as the most wonderful spread known as hummus; all of this you can do in your own kitchen very simply.

Unlike other snacks, they will not give your blood sugar a boost into orbit, bringing on insulin resistance and obesity.

They are high in fibre, meaning they make the perfect prebiotic to feed the friendly bacteria and yeasts in your colon; the absolutely vital microbiome, known today to be our second brain.

They are cheap and easy to prepare; what more can we ask of a food?

Cooking chickpeas is not rocket science, but it requires a little aforethought as you need to prepare them a whole day in advance, and then freeze them so they are instantly available.

Once you are convinced, stop buying chickpeas in cans, and rather purchase them dried and then soak and cook the world's favourite legume at literally a quarter of the price.

Do you wash out your cans and recycle them?

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You may have heard that they contain so called anti-nutrients called lectins; if you are on a junk food diet then, yes, it may be of some importance; it's a controversial subject and I recommend you give the topic some thought.

Personally I think it's a lot of nonsense as lectins are in almost everything that we cherish as nutritious food; but, like I said, if your diet is marginal, they could mean reduced mineral absorption.

This is the reason that I now take the extra step of sprouting our chickpeas, followed by several rinsings to reduce the influence of these lectins; just in case it's more important that I give them credit.

Sprouting chickpeas does take a little more time; be assured those in cans are not sprouted and have not only lectins, but added salt and usually preservatives.

Folk often comment they just don't have the time to go to all this trouble; it's all about your priorities. Is better health and preserving the planet from cans, bottles and plastic, or is watching others having fun on TV your priority? You can't have it both ways.

Why make your own spicy roasted chickpeas when you can buy snacks so much more easily at the supermarket? That's exactly the point; too easily. Then we wonder why the scale keeps edging upwards towards obesity and pain.

Obesity means inflammation; in your muscles, joints, blood vessels and organs; in short, pain and poor health. Soaking and sprouting your legumes, and then making spicy roasted chickpeas means a decision towards better health and a life without medication. It's all about choices. I've made mine, you make yours.

Two other factors are that your homemade spicy roasted chickpeas have no chemicals, sugar or salt added, and will cost a fraction of the price of any store bought snack.

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