Serves 1 | Prep 5 mins | Cook 45 mins
These crunchy little balls are roasted in cayenne and brown sugar for a sweet and spicy little pick me up. An interesting and wholesome alternative to the so many salty snacks that are readily available. After you’ve made this the first time you may want to add more cayenne as the recipe accommodates all palettes.
CHICKPEAS – 165g of chickpeas will provide you with the following of your recommended daily intake; 84% manganese (bone production, collagen & skin integrity, blood sugar control and protection against free radical damage), 70% folate (protection from heart disease, can reduce depression, and helps maintain brain function), 64% copper (essential for immune system), 49% fibre ( fantastic digestive support in this dish), 39% phosphorous, and 22% zinc. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58 )
1 can chickpeas, drained and thoroughly dried
1/3 tsp cayenne pepper
1/3 tsp dark muscovado sugar
Smoked paprika for serving
Preheat your oven to 200c / 180c (fan) / Gas Mark 6
- Line a baking sheet with foil and put the dry chickpeas on top.
- Scatter over the sugar and cayenne, and roll the chickpeas around with your hands to coat.
- Roast in the oven for up to 45 minutes. You want a crispy, crunchy shell before taking them out.
- Pour chickpeas into a serving bowl and dust with smoked paprika.