This recipe is for roasted chick peas. They make a great, healthy, snack and are very portable. Easy to make and store. Sweetness and crunch in one bite.
Ingredients:
1 can or 2 cups (dried *) chick peas
2 tablespoons of Olive Oil
2 – 3 tablespoons of Organic Maple Syrup
2 teaspoons of cinnamon (to taste)
Preparation:
* If you’re using dried chick peas:
- place the chick peas in a large bowl and cover with filtered water. Add a thumbnail piece of Kombu (dried Pacific Kelp) for added nutrients. Let sit overnight.
- Drain and put in a pot, cover the chick peas with filtered water and, again, add 2 pieces of Kombu. Cook the chick peas, skimming off the foam as you go. They are cooked when you can smash them between your tongue and the roof of your mouth.
- Rinse thoroughly and let cool.
When cool (or if using canned – rinse them thoroughly), put the chick peas into a bowl and coat evenly and sparingly with Olive Oil.
Preheat your oven to 350 degrees.
Place chick peas on a sheet with parchment paper and roast them for 20 minutes (canned may take longer, check them regularly until crunchy). You want them crunchy on the outside but not too brown. Every oven is different and same goes with chick peas!
Take them out of the oven and let them cool again. Then, put them back in the bowl and pour the maple syrup over them, stir to coat and sprinkle with cinnamon. Again, stir to coat.
Place them back on the sheet and roast for another 10 – 20 minutes, or until desired crunchiness is achieved. I keep checking every couple of minutes as, once they start to crunch up, they go brown quite quickly and could get too brown and crunchy!
These make a great snack and are very portable. They give you sweetness and crunch and will easily store or keep for up to a week or more.