ROASTED CHICKPEAS AND LUPINS
Delicious and easy recipe. Use these roasted chickpeas and lupins whenever you want to snack, for croutons in your salad or in your soup. So tasty and nutrient-dense. You can go for chickpeas only if you don't have any lupins at home.
Servings 1 medium bowl
INGREDIENTS
- 1 can chickpea (400 gr)
- 200 gr lupin (in jar or by weight) or another can of chickpeas
- 1 tbsp olive oil
- 1 tbsp coconut oil
- ½ tsp cumin powder
- ½ tsp turmeric
- ½ tsp sweet paprika
- ½-1 tsp dried thyme
- Himalayan salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 200°C (fan) for 10 minutes.
- Rinse and drain well chickpeas and lupins in a sieve.
- Spread them on a kitchen towel (or paper kitchen towel) and dry them as much as possible (to help them crisp more).
- Transfer chickpeas and lupins to a large mixing bowl. Or to save time, spread them directly on a lined baking tray (with parchment paper). Add seasoning: first, drizzle olive and coconut oil, and second, sprinkle on them cumin, turmeric, sweet paprika, dried thyme, salt, and pepper. Toss gently with a wooden spoon until well combined.
- Transfer to a lined baking tray or skip (if you've seasoned them directly on the tray). Make sure the chickpeas and lupins don't overlap each other.
- Reduce oven to 180°C and bake them for 20 minutes (mix or shake the tray once or twice while baking).
- Turn on the oven to grill mode (fan) and bake for an extra 15 to 30 minutes or until crispy as desired (watching them carefully to make sure they don't burn).
- You can let them cool down in the oven (door open) or serve them immediately.
- Keep them in a jar at room temperature (I use a glass jar with a glass cover) for up to 3 days. You can keep them longer in the fridge.
- If you want them to re-crisp after few days, bake them an extra 3 to 5 minutes or until crispy as desired, in a preheated oven over 180°C or 200°C on grill (depending on your oven).