Recipe: Spiced and Roasted Chickpeas


I’m currently trying to recover from a cold, fluey thing my dear, generous husband gave me. Productivity has been paused and my pregnant brain is even foggier as I ask people to repeat things a million times and forget why I walk into rooms. It’s another lesson in slow. And I’m trying to embrace that, to watch movies and read and relax… though no movies on Netflix are appealing, and when I walked into the library to look for a novel I found everything entirely too overwhelming and left empty handed. I should have gone in with a plan, at least with the name of an author in my mind…but I forgot I was going to the library, you see.

No, I’m not really kicking goals this week. Though I am finally posting this chickpea recipe. That counts for something.
These spiced bites have made a nice addition to my salads of late, providing a good dose of protein and fibre (two things I have come to appreciate in a new light during these last months of pregnancy). I hope you enjoy the recipe, or at least feel inspired to roast up some chickpeas with your vegetables. It’ll make you feel cozy and nourished when you need it most.

OH! Baths! That’s something I’m doing really well at the moment. Yes, I’m really good at taking relaxing baths while tuning out to re-runs of Downton Abbey and watching my baby move about in my belly. I knew I was acing something.

1 can of chickpeas
2 tablespoons extra virgin olive oil
1 small clove garlic, crushed
1/2 teaspoon ground cumin
1/4 teaspoon ground smoked paprika
1/4 teaspoon ground sweet paprika
1/4 teaspoon ground turmeric
Sea salt
Freshly cracked black pepper

1. Preheat the oven to 180 degrees Celsius

2. Drain and rinse the chickpeas, then dry them thoroughly using paper towel

3. Place the chickpeas on a baking tray lined with baking paper. Add the olive oil and bake in the preheated oven for 20 minutes until golden and almost ready to eat. You’re after chickpeas that are crisp in texture and golden in colour, and you want to remove them form the oven five minutes before they’re done. Watch closely as this part of the cooking process varies from can to can depending on what brand you use. I’ve found most are ready to be removed after about 20-30 minutes of cooking.

4. When almost ready (i.e. Not too brown but not under cooked), remove the pan and add the garlic and spices, then season with sea salt and pepper. Stir well to ensure even coating of spice mixture, then place back in the oven for five minutes until the garlic is cooked and everything is toasty and crisp.

5. Allow the chickpeas to cool before eating. Add to salads or this Middle Eastern-inspired abundance bowl, top a bowl of soup with a handful or simply eat by the handful! These chickpeas are best eaten the day you make them.

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