These chicki babes are:
Contain iron, manganese and folate
1 tin organic chickpeas drained OR 2 cups cooked chickpeas (*see below)
1/2tbsp olive oil, organic, virgin
1tsp cumin ground
1 clove garlic, crushed
Pinch each Himalayan salt and cracked pepper
1. Preheat oven to 180C
2. Place all of your ingredients in a bowl and toss to cover chickpeas in oil and spice
3. Spread onto lined baking tray and place in over for 25-30 minutes until golden and crisp on the outside but moist on the inside. Then once room temperature enjoy as a snack at home or work, or add as the protein to your buddha bowl, on top of your curry or salad. They are so crunchy and salty and delish and really fill you up with all that fibre and protein goodnezz.
*If using raw chickpeas, rinse in water then place in a bowl and cover with 4 cups of water and soak for 5hr or overnight. Once soaked rinse and place in saucepan. Add 1/2 tsp aluminium free bicarb soda and simmer and stir for 2 minutes to soften. Then rinse again and cover in saucepan with water and simmer for 20 minutes or until tender. Finally rinse and ta da, they are ready to use!