Roasted Chick Pea Snack
A high protein snack for anytime.
Directions
Soak chick peas in 3 cups of water overnight. Drain, place in fresh water, bring to boil and simmer until tender, usually 20-30 minutes. Drain and spread on a single layer on paper towel.
Preheat oven to 200C. Line a large baking tray with baking paper.
To make the PLAIN variety, place chick peas in a bowl. Pour in oil and salt and stir to coat the chick peas thoroughly. Spread onto lined baking tray evenly and place in oven.
To make the SPICED LIME variety, place chick peas in a bowl and season with cumin and salt. Spread onto lined baking tray evenly and place in oven. As soon as the chick peas are cooked, add the lime juice, toss to coat and put back in oven for a further 5 minutes to evaporate the juice.
To make the SUGARED variety, spread chick peas on lined baking tray and sprinkle evenly with the sugar. Place in oven.
Cook for 40-45 minutes, checking them regularly and every 15 minutes shaking the tray and stirring the chick peas to ensure even cooking. The chick peas should be crisp and golden brown. The sugared variety may need 5-10 minutes less cooking time.
Cool chick peas on tray. Serve immediately or store (once cold) in an airtight container.
- This snack is high in protein, a source of iron, fibre and low GI making it a great snack between meals, after school, after sport, as an appetiser.
- For a spicy kick, try a mix of Clive of India curry power, olive oil and McKenzie’s Natural Sea Salt. Try a herb mix of finely chopped fresh rosemary, sage, thyme and mix with olive oil and salt. Try finely grated parmesan cheese and garlic salt.
- Serve on top of soups in place of croutons.
- 375g McKenzie's Australian Chick Peas
- PLAIN ROASTED CHICK PEAS
- 3 tsps McKenzie's Australian Natural Sea Salt
- 4 tbs olive oil
- SPICED LIME ROASTED CHICK PEAS
- 4 tbs olive oil
- 1 lime, juiced
- 3 tsps cumin powder
- To taste McKenzie's Australian Natural Sea Salt
- SUGARED ROASTED CHICK PEAS
- 8 tbs brown sugar
