Ber­bere Chick­peas

Clean Eating - - PREP-AHEAD SUNDAYS RECIPES -

MAKES 2 CUPS.

HANDS-ON TIME: 5 MIN­UTES. TO­TAL TIME: 30 MIN­UTES.

Th­ese crispy chick­peas are great on their own or added to sal­ads for an en­er­giz­ing hit of pro­tein and a sat­is­fy­ing crunch.

2 cups cooked chick­peas or 2 BPA-free cans un­salted chick­peas, drained and rinsed 2 tbsp grape seed oil 1 tsp each pa­prika and ground co­rian­der 1/2 tsp onion pow­der 1/4 tsp each sea salt, ground cayenne pep­per, gin­ger and fenu­greek 1/8 tsp each ground all­spice, car­damom, cloves and nut­meg

1. Pre­heat oven to 450°F. In a medium bowl, toss to­gether all in­gre­di­ents. Trans­fer to a large rimmed foil-lined bak­ing sheet, spread­ing evenly.

2. Bake for 15 min­utes. Af­ter 15 min­utes, stir and con­tinue to bake for 10 to 15 min­utes more, un­til golden brown and crispy. Cool be­fore eat­ing or stor­ing in a re­seal­able bag at room tem­per­a­ture.

TIP: Th­ese spicy golden nuggets can be eaten as is, sprin­kled over your choice of whole grains and veg­eta­bles, or in a whole-grain or col­lard green wrap!

PER SERV­ING (1/2 cup): Calo­ries: 201, To­tal Fat: 9 g, Sat. Fat: 1 g, Mo­noun­sat­u­rated Fat: 2 g, Polyun­sat­u­rated Fat: 6 g, Carbs: 24 g, Fiber: 7 g, Sug­ars: 4 g, Pro­tein: 7.5 g, Sodium: 127 mg, Choles­terol: 0 mg

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