Appetisers, Food, I ♥ life :), Treats
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Spicy Roasted Chickpeas with Guérande Sea Salt




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Guérande salt
or Fleur de Sel is the most loved sea salt in France. It comes from the salt marshes of Guérande, a medieval town located in Brittany.

Guérande salt is unrefined, harvested by hand and uses a slow method of crystallisation which results in a high mineral content plus countless micro-organisms emanating from the sea and has a low sodium content.

To sum it up, Sel de Guérande is totally natural – unrefined, unwashed and contains no additives.

This is a simple and quick recipe to introduce anyone to this amazing salt. It will only take a few minutes to prepare and is a great snack. Combine with the humble chickpeas (or garbanzo beans) which are gluten free and therefore free of all the naughty toxins, so whats not to like!!! But hang on there is more… it’s vegan, high-protein and super healthy…. so you will end up with a naturally delicious, low fat snack full of good nutrition, from the earth as well as the sea and perfect for those mid afternoon cravings 🙂

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This will make 2-3 servings – What you will need:

2 cup chickpeas / garbanzo beans in a glass jar or dried soaked over night
1 tbsp Sel de Guérande
A drizzle of Olive oil
Spice Mix:
¼ tsp of ground garlic
¼ tsp of ground cumin
¼ tsp of cayenne pepper
½ tsp of black pepper
½ tsp of paprika
½ tsp of rosemary

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Step 1:

Preheat oven to 200°C.

Step 2:

You will need to drain the chickpeas and wash thoroughly. Lay your chickpeas on a tray covered with kitchen roll and roll the beans gently with the palm of your hands. This should get rid of the skin which is very hard to digest 🙂

Step 2:

Line a tray with kitchen roll. Spread the chickpeas over it on one layer and gently absorb the excess water with more kitchen roll. You want your beans to be as dry as possible to make sure you get a nice crispy finish.

Step 3:
In a bowl combine all the mixed spice ingredients and pour over the beans.

SPICY_CHICKPEAS_3Step 4:

If you are like me and avoid doing the dishes as much as possible, line a baking tray with grease proof paper and place the chickpeas on it in a single layer. Drizzle with olive oil.
Give it a little shake to make sure that it is all covered with oil

Step 5:
Bake for 30-40 minutes until golden brown and crunchy; tossing gently as not to break the beans every 10 minutes. Use a timer!!! Trust me those babies can easily burn 🙂

Step 6:

Let the chickpeas completely cool down before eating or storing in an air tight jar.

And voilà… Bon appetit ♥♥♥

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