A prominent part of the Jordanian diet, the chickpea (or garbanzo bean) is one of the major food legume crops in Jordan. Though they appear in a variety of entrées and side dishes such as stews or hummus, in this recipe, chickpeas are seasoned and roasted to eat as a fun snack.

From the Master Plants Cookbook.

 

 

chickpeas, garbanzo beans

Ingredients

  • 1½ cups cooked chickpeas (or a 15-ounce can, rinsed and drained)
  • ½ tablespoon organic garlic powder
  • ½ tablespoon organic onion powder
  • 1 dash freshly ground black pepper
  • 1 dash ground turmeric
  • Pinch of paprika

Instructions

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Combine all ingredients except for the chickpeas in a small bowl. Mix well.
  3. Place the chickpeas in a single layer on the prepared baking sheet.
  4. Sprinkle some of the spice mixture over the chickpeas, reserving some to sprinkle over when turning the chickpeas. Bake for 25 minutes, or until the chickpeas are lightly browned.
  5. Shake the baking sheet gently to turn the chickpeas over. Sprinkle with the remaining spice mixture and continue baking for 15 minutes more. Serve.

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about the author

Margarita Restrepo and Michele Lastella

Margarita Restrepo is the founder and editor-in-chief of Naked Food Magazine and author of the Naked Food Cookbook. Margarita is certified in plant-based nutrition from the T. Colin Campbell Foundation and Cornell University and is the lead Naked Food Chef and recipe developer. Michele Lastella is founder of Sustainable Society, a media organization focused on developing sustainable innovation through ancient knowledge. Michele is an Italian plant-based cuisine chef, Naked Food Chef, and producer of biodynamic wine and olives. He is also a Reiki master, film writer, and director.

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