Wednesday, October 8, 2014

Garlic & Herb Roasted Chickpeas

Chickpeas are found in SO many vegetarian recipes, but my favorites are definitely hummus and falafels (which Little C confuses with waffles!). Here's a brief rundown of why chickpeas are so popular:

  1. 1 cup of cooked chickpeas has 12g of fiber - half your daily recommended amount!
  2. Chickpeas also contain 15g of protein per cup, hence all the vegetarian recipes.
  3. Chickpeas are a source of thiamin, B6, folate and vitamins E, K, A and C.
Little C loves hummus as much as we do and likes plain and roasted chickpeas as well (more than we do!). So for a snack today I decided to have Little C help me make Garlic & Herb Roasted Chickpeas.

Apparently I didn't really need a recipe at all since Little C was content with eating all the plain cooked chickpeas. "Mommy can I try 1? Mommy can I try 2 more? Mommy can I try 11?" But I insisted we follow through with my original plan!

Little C added olive oil, oregano, basil, salt and pepper to her bowl of chickpeas. Then she ate some more...I finally got her to stop eating them by adding the grated fresh garlic! Too bad I didn't get a picture of her face when she got a mouthful of garlic...finally we added some Parmesan cheese and mixed it all together.

Scoop all your chickpeas onto a baking sheet (you can line with parchment paper but it doesn't stick too badly if you don't, especially if you stir once or twice while baking). Don't forget to scoop out all the herbs and cheese that get left behind in the bowl!

While the chickpeas bake, have your sous chef help with the clean up. Be forewarned that she will climb on the counter to try and clean those hard to reach places!

When the chickpeas are nice and browned and crispy, scoop them off the pan with a spatula and give your sous chef a little bowl all to herself. Then get the vacuum ready because there will be crumbs.

Garlic & Herb Roasted Chickpeas
  • 3-4 cups cooked chickpeas (or 2 cans)
  • 1 tbsp olive oil
  • 3 cloves garlic, grated
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt
  • 1/2 cup grated Parmesan
  1. Preheat oven to 400 degrees F.
  2. If using canned chickpeas, drain and rinse and then pour onto paper towels and pat dry. (If you have time you can let them air dry for 30 minutes or so but mine were already getting eaten at this point!)
  3. Dump the chickpeas into a large bowl and add the oil, garlic, herbs, salt & pepper and cheese. Stir until all the chickpeas are evenly coated.
  4. Spread chickpeas onto a baking sheet in a single layer. Bake for about 45 minutes or until chickpeas are browned and crispy, stirring once or twice while baking.
Recipe adapted from mama.papa.bubba
Nutrition source: LiveStrong


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