Roasted Chickpeas
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  1. 1 cup dried Chickpeas
  2. Olive Oil
  3. 2 tsp Cumin
  4. 1 tsp Turmeric
  5. Sea Salt (to taste)
  1. You can serve these like nuts or on top of salads or quinoa or eat them as snacks in moderation. Soak chickpeas overnight with a tablespoon of apple cider vinegar and a stick of kombu if you have it on hand. Drain. Rinse. Boil with some salt for about an hour until tender but not mushy. Let drain and cool. Rub the cooked chickpeas with olive oil, cumin, turmeric and liberal amount of sea salt. You can adjust the spices to taste. I like a lot of cumin and salt. Spread out in a baking pan. Roast in a 400 oven until they are lightly browned and crunchy - shaking or turning periodically.
Michele Gelman Wellness