Roasted Chickpeas with Sumac
Originally published 14/5/15
Say hello to my latest obsession! Yes, those who know me, know I get easily excited about things…I can’t help it! Especially when it comes to quick and easy nutritious snacks. Man, I just LOVE healthy food! Especially when they are given a wonderful flavour boost using only natural ingredients. Great for your tastebuds, great for your body, great for snacking. That’s what these balls of goodness are.
I should mention this is actually the first time I’ve ever cooked with sumac. I was inspired to give it a go after seeing a hummus recipe in a magazine which had sumac in it and the write up saying how well it goes with chickpeas. Seems to be the perfect match.
Originating from the Middle East, sumac was used to add a bit of acidity to dishes before lemons were introduced by the Romans. No need to worry though, this spice isn’t overpowering or overly acidic. It actually has a beautiful fruity-tart flavour which just adds a bit of kick. Perfect, as they say, in sprinkling over chickpeas which act as a perfect base for a variety of flavour combinations. Especially when roasting. Roasted chickpeas become these little, crunchy on the outside chewy on the inside, power balls which are excellent as a crouton alternative in soups, or thrown in salads. Otherwise you can do as I do and eat them by the spoonful just as they are and as this recipe suggests!
Roasting veggies has become one of my favourite things to do on the weekends when we’re not running around like crazy. Making up a big batch of roast veggies to eat during the week is awesome and saves so much time. Particularly when you come home from work and are too tired to make an elaborate meal.
Having roasted vegetables on hand means you can throw them into whatever meal you want, helping to bulk up the meal at the same time. I also love how the oven helps to warm our small apartment with the added bonus of the aromas that permeate the air from the herbs and spices. And roast veggies of any kind really are the perfect comfort food. Particularly as we start to crave more warming foods with winter around the corner here in Australia…no denying that chill in the air.
In case you are wondering, chickpeas are not the enemy contrary to what some fad diets might suggest. They can sometimes get a bad wrap because of their tendency to be a bit harder on the digestive system. But just see how you go. Everyone is different. They are actually an amazing source of protein, fibre and iron. Fantastic for anyone on a mainly plant based diet due to these nutritional qualities.
Now it should be said that soaking your chickpeas is a great option if purchasing them dried/uncooked, and it’s one I prefer to do when I have the time.
Soaking (and sprouting if you want to go one step further) makes it a lot easier to digest, but it’s not absolutely crucial. So on those occasions when you don’t want to fuss about, then don’t stress. There is always the tinned variety. I strongly recommend you go with the organic, BPA free cans where possible though. It’s just another way of reducing the intake of the chemicals in the can that can leach into the foods, and also choosing organic means you are minimising your exposure to pesticide residues. Most health food stores will now sell these, or you can buy online.
Ingredients
1 can/400g organic chickpeas, (or roughly 1/2 cup soaked, dried and cooked chickpeas) rinsed and dried thoroughly
1-2 Tbs olive oil
3 Tbs sumac (paprika also works a treat)
2 Tbs garlic powder
1 tsp himalyan crystal salt (omit for bubs)
1 tsp pepper (omit for kiddies)
Instructions
Preheat oven to 180C
In a bowl, mix together the chickpeas, olive oil, sumac and garlic powder
Ensure the chickpeas are well coated
Pour into a baking tray and season with salt and pepper
Roast the chickpeas for 20-25 mins or until golden, checking often to ensure they do not burn
Remove from oven and set aside to cool for a few minutes before serving
