Roasted Chickpeas & Beans
Snack
Ingredients
2 x 400g (12½ ounces) canned chickpeas (garbanzo beans)
2 x 400g (12½ ounces) canned butter beans
1 tablespoon extra virgin olive oil
1 tablespoon finely grated lime rind
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chilli flakes
1 tablespoon coconut sugar
Description
These healthy roasted chickpeas and beans are delightfully snackable, seasoned with cumin, coriander, chilli and lime rind.
1 hr cooking
You can use dried legumes; soak overnight first and cook for 1½ hours in boiling water. Experiment with spices and herbs to flavour. store the roasted mix in an airtight container or jar for up to 4 days.
Directions
Preheat oven to 220°C/425°F. Line an oven tray with baking paper.
Drain then rinse chickpeas and beans; place in a medium heatproof bowl. Cover with boiling water; drain. Dry on paper towel. (This will ensure that the chickpeas and beans will dry and crisp during roasting.)
Place chickpeas and beans on tray. Bake for 50 minutes, stirring occasionally, or until golden and crisp.
Transfer roasted chickpeas and beans to a medium bowl. Add oil, rind, cumin, coriander, chilli flakes and coconut sugar.
Season generously with salt and freshly ground black pepper; toss until well coated.