Spicy Roasted Chickpeas

Chickpeas are a fantastic Spring-cleansing food. 

They are loaded with both soluble and insoluble fiber.  Soluble fiber helps bulk up stool scrubbing the intestines and the insoluble fiber attaches to bile, cholesterol, and toxins helping them leave your system through your bowels.

Chickpeas are also loaded with protein and are rich in vitamins and minerals. They are also a good source of health-promoting fatty acids like linoleic and oleic acids.

All beans, including the cute little chickpea, also support weight management by producing satiety, reducing sugar cravings, and slow down the absorption of sugars.  But of all the beans, the chickpea is especially easy to digest, (as are split yellow mung beans - hello kitchadi), making the chickpea a 5-star for Spring meals and digestive ease & harmony.

Chickpeas are balancing for kapha and pitta, but not so much for vata due to their astringent and dry nature, which can easily cause gas for vata digestion but adding some cumin and lemon juice can help to make this a bit more balancing for them. It's best for vata to eat chickpeas in a soupy, warm meal or as homemade hummus.

This recipe is truly for the kapha and pitta digesters. Time to clean out and lighten up!

They are perfect snacks to curb cravings. Also great to top off a warm or cold salad.

---

Spicy Roasted Chickpeas Recipe

Kapha Pacifying

• 2 cups cooked chickpeas 

  • (or 2 cans organic, no salt / if using fresh, soak overnight, boil then dry)

• 1 tablespoon olive oil or melted ghee

• 1/4 teaspoon cayenne pepper

• 1/2 teaspoon turmeric powder

• 1 teaspoon cumin powder

• salt (go light)

1. Preheat oven to 425 degrees Fahrenheit.

2. Rinse chickpeas and let them air dry for a few minutes on top of a dish towel. The drier they are when you start, the crunchier they will be once roasted.

3. Place in a bowl and mix with olive oil or ghee until evenly coated.  The 1 TBSP of oil also helps it crunch up, so don’t overdo the oil as that will give you soggy chickpeas.

4. Add cayenne, turmeric, cumin and salt. Mix well until evenly coated.

5. Place in an even layer on a baking sheet and bake for 25 - 35 minutes, until crispy, stirring once about halfway through.

6. Remove from the oven, set aside, and allow to cool.

7. Store the roasted chickpeas in an airtight container at room temperature for up to 2 weeks.

Substitutions & Variations

Spices that work well with roasted chickpeas: cumin, smoked paprika, chili powder, garlic powder, salt, black pepper, and crushed red pepper flakes. 

You can make these roasted chickpeas sweet or savory, using any mixture of spices~ 

Mexican-style spice mixture: chili powder, cumin, and smoked paprika. 

Indian-style spice mixture: coriander, cardamom, turmeric, and cumin.

Spicy Roasted Chickpeas Recipe - Kapha Pacifying - Google Docs.pdf

Download PDF • 81KB