Paprika Roasted Chickpeas

While it is never good to have the goal of losing weight when you are pregnant I am determined that I won’t put on any unnecessary weight during this pregnancy. Not only am I motivated to stay healthy and keep a healthy weight gain for reasons that I don’t want to have a lot of weight to loss after the baby is born but it helps ensure a healthier pregnancy and birth. So in order to make sure I am able to stick to my goals I have been loading myself up on lots of high protein, lower fat snacks. I am a big stove top popcorn lover and while that is already a lower fat snack I wanted more ideas so I don’t get bored and get tempted to indulge on less healthy options. These roasted chickpeas have very quickly surpassed my love for popcorn, which is saying something because I am a big lover of popcorn. They are crunchy and full of flavour and just perfect for movie night.

Did you have any health goals for your pregnancy?

Paprika-Roasted-Chickpeas

Paprika Roasted Chickpeas

2 500g tins (15 1/2 ounces each) of chickpeas
3 Tbsp olive oil
1 1/2 tsp sea salt
1 tsp hot or sweet paprika

Paprika-Roasted-Chickpeas-drying
Pre-heat your oven to 200 C (400 F). Drain and rinse the chickpeas clean and pat dry.
Roasted-chickpeas-done
Toss the chickpeas in the oil until the chickpeas are covered. Spread in a single layer on a baking tray and roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes. Take the chickpeas out of the oven and sprinkle with the salt and paprika, add back to the oven for 2-3 minutes more. Cool completely before serving.

 

Paprika Roasted Chickpeas
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Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 500g tins (15½ ounces each) of chickpeas
  • 3 Tbsp olive oil
  • 1½ tsp sea salt
  • 1 tsp hot or sweet paprika
Instructions
  1. Pre-heat your oven to 200 C (400 F). Drain and rinse the chickpeas clean and pat dry.
  2. Toss the chickpeas in the oil until the chickpeas are covered. Spread in a single layer on a baking tray and roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.
  3. Take the chickpeas out of the oven and sprinkle with the salt and paprika, add back to the oven for 2-3 minutes more. Cool completely before serving.

3 thoughts on “Paprika Roasted Chickpeas

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