In an effort to live a healthier lifestyle in 2015, I’ve been trying to learn the ropes of Trim Healthy Mama. (If you are not familiar with “THM”, you can order the book on Amazon here.) I’ve tried quite a few of the recipes from the book and I’m also trying to tweak my own family favorites to be more THM-friendly. I just made a delicious chicken quinoa taco soup but I’m not sure if it’s a S or E meal. I’ll share it soon.
One of my downfalls when it comes to eating is snacks. I get this urge to crunch. I can’t really chew gum (TMJ and most all gum has icky stuff in it that I try to avoid) and even though potato chips are a weakness, I try to avoid them. I love nuts but while they can be considered a healthy fat, you really don’t want to eat too many of them and I can never stop at one handful.
Then my mom told me she roasted some chickpeas. CHICKPEAS??!!!
I’m late comer to the chickpea fan club. In fact, I only started eating them within the last couple of years. And usually that was only in hummus. They don’t really have a ton of flavor and so you season them however you like when you roast them. It’s extremely easy and the flavor combinations are endless!!
This is so simple that I’m not even making a recipe card for it.
- You can use either chickpeas in dry bean form or canned. If you just by the dry beans (also called garbanzo beans) then you will want to soak them overnight. Just pour them all in a bowl and cover with cold water.
- Drain the beans. Pat dry with paper towels.
- Lay beans out, single layer, over some paper towels for about 30 minutes or so. You want to be sure they are completely dry.
- You may or may not skin them. If the skin appears loose, I peel those. Peeling is a pain and I couldn’t tell a huge difference either way.
- Preheat oven. I started off at 400 degrees but think next time I’ll just do 375 or even 350 degrees.
- Line cookie sheets with Silpat, parchment or even foil. If you use foil, you want to slightly spray it so the beans don’t stick to it.
- You really can’t go wrong here. You can either go ahead and flavor up your beans now or let them cook for awhile first and then flavor them. I choose the latter only because I thought it would give me a crispier end result.
- Bake for 30 minutes or so. About halfway through, I stirred the beans around a little. (The only reason I would turn my temp down and maybe bake a little longer was because some of the beans started popping, sounded like popcorn and then they ended up on the bottom of my oven.)
- Take the beans out and flavor them. Then bake for an additional 15 minutes. **Before seasoning them, taste one. You don’t want it to still be soft in the middle.
Tip: When the time is up, I just turn off the oven and let the chickpeas cool down as the oven cools down. I think this also keeps them crispier.
I made three batches with my bag of chickpeas:
Cheesy Herb: I tossed the beans lightly in melted coconut oil (could also use olive oil), then in a small container, I mixed Parmesan cheese, garlic powder, onion powder, sea salt and black pepper. Season to taste!
Sweet Cinnamon: Toss beans in a little it of pure maple syrup (or coconut oil), sprinkle with cinnamon. I also used a little palm sugar. (If you are a THM purist, use the coconut oil and you could use a doonk of Stevia or blend).
Spiced White Chocolate: I was looking through my cabinets to find another flavor and saw my Spiced White Sipping Chocolate mix and thought, why not? I tossed the beans in coconut oil and then generously dusted them with the mix. This is a white hot chocolate mix that I purchased through Dove Chocolate Discoveries. I just looked at the page and I only saw it available now in one of the bundles. Next time, I’m going to use one of my Chai tea mixes!! (I’ll have to look to see if this option is THM-friendly)
Have you ever tried roasted chickpeas? What’s your favorite flavor combo?