chippeas

protein+ ultrafast pulses

a protein snack to eat during work breaks, after sport, at aperitivo or while juggling.

according to carefully randomized trials, everyone likes chippeas.

ingredients

  • chickpeas: 400g boiled, 180g raw dried

or as many chickpeas you can fit in your baking tray, forming a single layer. the chickpeas can touch each other in the pan, but they shouldn’t be one on top of each other: only a single layer is allowed to cook ‘em crunchy.

seasoning:

  • two spoons of all-purpose flour
  • salt as you like
  • oil as needed
  • spices as you like, for example:
    • paprika and garlic powder
    • cumin and pepper
    • tex mex
    • chana masala
    • rosmary
    • a mix of the above

procedure

  1. if they are not canned, boil your chickpeas: find our suggestions for cooking pulses here.

  2. preheat oven to 200-220° C, ventilated mode.

  3. mix the boiled chickpeas with the rest of the ingredients (basically, the seasoning).

  4. spread the seasoned chickpeas over a baking tray. the chickpeas can touch each other buth they shouldn’t be one on top of each other.

  5. cook in the preheated oven for around 20 minutes, until they look golden and before they start looking brownish. the right timing depends on the size of your chickpeas and if they are decorticated or not.

  6. let the cooked chickpeas cool down and evolve into their final form: the crunchy chippeas!

  7. unleash your hunger over the chippeas, they are deliciously healthy!