2 tantalizing chickpea recipes

October 9, 2015

Moroccan Roasted Chickpeas

Packed with virtually fat-free protein, cholesterol-busting fibre and heart-healthy magnesium, chickpeas are a superstar ingredient. Why not roast them into crispy snacks? Or make them the center of your next meal? This exotic, addictive little munch won't last long at parties; consider making a double batch.

Preparation time 7 minutes

Cooking time 35 minutes

Serves 8

What you need

  • 1 can (450 g/15 oz) chickpeas, rinsed and drained
  • 10 ml (2 tsp) extra-virgin olive oil
  • 2 ml (1/2 tsp) ground cumin
  • 2 ml (1/2 tsp) ground coriander
  • 1 ml (1/4 tsp) ground black pepper
  • 0.5 ml (1/8 tsp) ground cinnamon
  • Pinch of cayenne pepperPinch of sugar

Get started

  1. Preheat the oven to 200°C (400°F.) Coat a rimmed baking sheet with cooking spray.
  2. Pat the chickpeas dry with paper towels then toss with the oil in a medium bowl.
  3. Mix together the cumin, coriander, black pepper, cinnamon, cayenne and sugar. Scatter the spice mix into the bowl and toss until the chickpeas are evenly coated.
  4. Spread the chickpeas in a single layer on the baking sheet. Bake until golden and slightly shrunken, about 35 minutes. For a chewier texture, serve warm. For a crispier texture, cool completely before serving.
2 tantalizing chickpea recipes

Health points

  • These savoury snacks contain no added salt, but you can reduce salt even more by using low-sodium canned chickpeas.

Nutritional information per serving: 49 Calories, 2 g Fat (0 g Saturated Fat), 6 g Carbs, 2 g Protein, 2 g Fibre, 0 mg Chol, 48 mg Sodium, 16 mg Calcium

Curried Chickpeas

Preparation time 5 minutes

Cooking time 30 minutes

Serves 6

Your ingredients

  • 10 ml (2 tsp) canola oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 10 ml (2 tsp) minced fresh ginger
  • 15 ml (1 tbsp) curry powder
  • 750 ml (3 c.) low-sodium chicken broth
  • 2 cans (450 g/15 oz each) chickpeas, rinsed and drained
  • 1 can (400 g/14 oz) low-sodium diced tomatoes, drained45 ml (3 tbsp) tomato paste


  1. Heat the oil in a large pot over medium heat. Add the onions, garlic and ginger and sauté until the onions are tender, six to eight minutes.
  2. Add the curry powder and cook for one minute.
  3. Stir in the broth, chickpeas, tomatoes and tomato paste. Cover and simmer over medium heat until the sauce thickens and cradles the chickpeas, 20 to 25 minutes.

Nutritional information per serving: 197 Calories, 3 g Fat (0 g Saturated Fat), 31 g Carbs, 11 g Protein, 7 g Fibre, 0 mg Chol, 239 mg Sodium, 74 mg Calcium

Why head out to an Indian restaurant when you can attempt your own? It's relatively simple and seriously tasty.

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