Recipe – Spicy Chickpeas

Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva

Spicy chickpeas are delicious and this psoriasis food recipe can be a healthy snack or a splendid addition to various salads. Chickpeas add protein and texture and can turn a salad into a meal. 

Chickpeas are very versatile in how they absorb seasonings. Ground coriander seeds and turmeric will give them an Indian flavor; using red nigella seeds give a Mediterranean touch; add smoked paprika and the food will take you to Spain. 

To cut cooking time, use pre-cooked or frozen chickpeas.

Ingredients:

• 2 cups dried chickpeas soaked in water overnight or 2 cans of pre-cooked chickpeas
• 2 tbsp olive oil
• 1 tsp sea salt
• 1 tbsp maple syrup
• 1 tsp sweet paprika
• ½ tsp hot paprika

Instructions:

• If using soaked chickpeas, drain and place in a saucepan. Cover with plenty of water and cook for about 2 hours or 15-20 minutes in a pressure cooker, until tender. Drain in a colander.
• Preheat the oven to 180C/Gas4.
• Mix the chickpeas with the rest of the ingredients and spread on a baking sheet.
• Bake for about 20 minutes, until the chickpeas are completely soft. Serve hot.

Other Notes:

• 6 – 8 servings.
• The spicy chickpeas can last up to 3 days when kept in a closed container in the fridge.

Other Recipes:

• Baked Falafel Balls With Pistachios and Herbs
• Spelt and Seed Crackers
• Herbs and Vegetable Muffins