Bombay Chickpeas

I love chickpeas.  Whether it be in the form of hummus, in a curry or fresh out of the can.  They are so delicious and have a handful of health benefits.  I have recently been roasting them with a mixture of indian spices and then sprinkling over salads.  It tastes so so good.

Chickpeas are a great source of plant based protein and are full of fiber helping to keep you fuller for longer.  Soluble fiber helps stabilise blood sugar levels while providing steady, slow-burning energy. Regular intake of Chickpeas can lower cholesterol. Chickpeas also contain significant amounts of magnesium. Studies have found chickpeas lower the risk of heart attack, the risk of breast cancer and protect against osteoporosis.

Ingredients

2 tinned cans of chickpeas (2 x 400g)
1 tbsp maple syrup
2 tbsp paprika
2 tbsp turmeric
A drizzle of olive oil
A pinch of himalayan salt

Instructions

Pre-heat the oven to 200 degrees.

Drain the chickpeas and wash thoroughly.  Place the chickpeas onto a baking tray and drizzle over the olive oil, salt, paprika, turmeric, paprika and maple syrup.  Mix everything together well so that all the chickpeas are evenly covered.

Bake in the over for 30-40 minutes until golden brown.  Leave to cool then store up to 5-6 days in an airtight container.