These are the perfect replacement for nuts or other crunchy snacks post-op. They are best served warm but can obviously be eaten cold. Play around with the seasonings to find a combination you really like – the cumin and smoked paprika one below is just a starting point. Curry powder is also another good option. I find the stronger and more punchy the seasoning the more I enjoy them but you’ll find your ideal level.
SPICY ROASTED CHICKPEAS
400g/14 oz can chickpeas, drained and rinsed
1 tsp ground cumin
1 tsp smoked paprika
cayenne pepper (optional)
salt and freshly ground black pepper
low-fat cooking spray or mist
- Preheat the oven to 180C/350F/gas 4.
- Pat dry the chickpeas with absorbent kitchen paper and then spread out on a non-stick baking tray.
- Sprinkle with the cumin, paprika, cayenne pepper to taste if used, salt and freshly ground black pepper. Spritz with the low-fat cooking spray or mist until well-coated.
- Roast for 25 minutes, shake to turn over and then roast for a further 20 minutes. Serve warm or allow to cool then store in an airtight container until required.
WLS PORTION: ½
V suitable for Vegetarians
CALORIES PER PORTION: 79