Chickpeas are easy to make, they are high in protein and will make a tasty snack when roasted. You can eat them right after boiling too. Chickpeas taste nutty but unlike nuts they are low in fat. They can be used for salads or homemade hummus, make a filling meal or a handy snack.
Chickpeas do require overnight soaking so cooking must be planned in advanced. The cooking process itself is pretty straightforward. Once soaked chickpeas will double in size so keep that in mind.
Tip: Chickpeas can be frozen after boiling and can be kept in a freezer for up to a year.
2 cups (320g) chickpeas
Olive oil for roasting
Salt for taste
269 Calories per portion
Total Fat 4.3g
Saturated Fat 0.4g
Total Carbohydrate 45g
Dietary Fiber 12.5g
1Soak chickepeas overnight in plenty of water - they'll double in size.
2Rinse them well, transfer them into a pot and cover with fresh water.
3Bring the chickpeas to a boil and let them boil for 10 minutes.
4Remove from heat and let the chickepeas soak in the hot water for 1 hour. Drain the water and rinse the beans before cooking. Ready ready to eat.
5To make roasted chickpeas: Drizzle olive oil over chickpeas and sprinkle them with salt.
6Roast in the oven in a wide pan for 30 minutes at 392°F / 200°C.