Late at night it's easy to want something to munch while you're watching tv. I went to the 3rd session of Natural Foods Boot Camp today led by Amanda Skrip and got an amazing recipe for crispy baked chickpeas that were so tasty. Here is my twist on the recipe based on what spices I had on hand.
1 (12 oz) can of organic chickpeas
1 tablespoon of olive oil
1/4 teaspoon of paprika
1/4 teaspoon of cumin
sprinkle of tumeric (because of it's anti cancer benefits)
1/4 teaspoon sea salt
1. Preheat oven to 400.
2. Toss drained and rinsed chickpeas with olive oil and spices.
3. Spread evenly on a baking sheet and bake for 45-60 minutes or until browned and crunchy. Sprinkle with additional salt and let cool.
Put in a tupperware container and keep for about 4 days (although you'll probably eat them all by then!!!). 2 Points Plus per 1/4 cup and WAY more vitamins than potato chips.