Crispy Spiced Chickpeas

Seriously tasty, these spiced chickpeas make a perfect snack and keep really well, so you can make a big batch and much on them for weeks. Chickpeas are a wholefood boasting high levels of essential pregnancy nutrients. Full of fibre and satisfying protein, they also help curb hunger pangs.

| Serves 2-4 |

Ingredients

400g soaked dried chickpeas, soaked overnight

1 tbsp melted coconut oil

½ tsp garlic powder

¼ tsp onion powder

¼ tsp curry powder

1/8 tsp salt

1/8 tsp hot paprika

Method

Preheat the oven to 180°C.

Line a baking tray with baking paper.

Drain and thoroughly dry the chickpeas with a tea towel.

Toss the chickpeas in the coconut oil to lightly coat, then spread them out on the baking tray. Bake for 40-50 minutes, or until crunchy, tossing a few times during the cooking to ensure even baking. Remove from the oven.

While still warm evenly coat the chickpeas with the spices. (i like to place the spices in a fine-mesh sieve and sift them over the chickpeas, giving them a quick toss to lightly coat all over.

Enjoy the chickpeas on their own, straight out of the oven, or leave to cool completely and save for snacking on or adding to salads and soups. The chickpeas will keep in an airtight container in the pantry for several weeks.