December 28, 2009 in beans
One of the more frustrating things about pregnancy is obviously the weight gain. I’ve already lost a good bit of it but I’ve also still got a ways to go. So when I started wanting French fries recently, I knew that was a bad idea. Enter roasted chickpeas!
I am actually not a fan of regular, straight from the can chickpeas. The texture is just a little weird for me, but when you roast them they become crunchy and awesome. And with a bit of kosher salt sprinkled on top they totally took care of my French fry craving.
1 can chickpeas
spray olive oil
Kosher salt (or any other seasonings)
Preheat oven to 450.
Rinse and pat dry chickpeas; spread on a baking sheet. Mist lightly with olive oil and sprinkle with salt and any other seasonings. Bake for 25 to 35 minutes until browned and crunchy. (I left mine in for 45 minutes but my oven is a little weak so just check them after 25 minutes and decide if they’re crisp enough for you.)