Who knew that chickpeas were a source of tryptophan? I love these little beans and this is just the perfect go-to snack for a busy working, school-going, breastfeeding on the run mama. Here is a great recipe for roasted chickpeas I thought I would share with you. I’m off to make these so I can have a crunchy snack to keep me awake while I facilitate my group tonight….but wait, will the tryptophan take over? I hope not!!
Crunchy Roasted Chickpeas
2 1/2 cups chickpeas, drained and gently blotted with a kitchen towel
2 Tbs coconut oil or olive oil
1 Tbs chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea salt
Preheat the oven to 325 degrees F.
Toss the chickpeas in a bowl, add the oil and spices and mix until everything is coated. Taste and add more seasoning if necessary.
Lay the chickpeas on a baking sheet lined with a silpat or parchment paper. Bake for 45-60 minutes, giving them a stir every 10 minutes or so, until they are shrunken and crunchy.
Allow them to cool. Then devour.