Wednesday, August 14, 2013

Spicy Roasted Chickpeas - guest post by Meagan James

Hi everyone and thank you to Iwa for inviting me to post my recipe for roasted chickpeas! My name is Meagan and I am studying Naturopathy at Endeavour College of Natural Health. I am seriously addicted to chickpeas and love having them in salads or hummus, but that can start getting a bit boring after a while... This easy recipe is great for mixing up my chickpea consumption, plus it’s a good alternative to nuts and is very transportable, so something to pop in your handbag to keep the hunger pangs at bay. I like to marinate my soaked chickpeas in a mixture of olive oil and warming spices such as cumin, turmeric, coriander and cayenne, which gives it a bit of a Middle Eastern flair. You could use just about any powdered spices/aromatics you like – for example, if you used cumin, sesame seeds and lemon zest you would get a deconstructed hummus!

Before I get started on the recipe, I would like to take a moment to discuss the importance of soaking your grains and legumes.

The reasons why these foods should always be soaked before cooking are to improve their digestibility, and to neutralise substances found in grains and legumes that would inhibit the absorption of important minerals such as magnesium and zinc. The phytates and enzyme inhibitors tend to draw minerals from the body’s stores, plus the nutrients that the legume actually contains is bound up in lots of fibre and starch that is very difficult to digest. So, show your tummy some loving and make sure to soak your grains and legumes from now on! Smaller grains and legumes such as lentils will only require about 6-8 hours of soaking, while the more robust chickpea takes between 12-18 hours. I also pop in a spoonful of bi-carb soda to the soaking water, just to ensure all the phytates etc will completely break down.

And now, to the recipe!

- 1/3 cup dry chickpeas, soaked for up to 18 hours
- 1 dessert spoon bi-carb soda
- 1 – 2 tsp olive oil
- 1/2 tsp turmeric 
- ½ tsp ground cumin
- ¼ tsp garlic powder
- 1/8 tsp cayenne, or to taste (can be omitted)
- Sea salt and freshly ground black pepper

1. Measure out dry chickpeas in a jug, sprinkle on the bi-carb soda and pour in enough water to cover the chickpeas by roughly an inch.

2. The next day, drain and rinse the chickpeas thoroughly under running water. Mix the remaining ingredients together in a small dish. Return chickpeas to the jug and pour over the marinade. Cover and leave for at least 3 hours.

3. Preheat oven to 180 degrees C. Spread the chickpeas evenly over a baking tray – try not to let any touch – and cook for around 15 to 20 mins, or until golden. These do burn easily, so make sure you stay close by while they are cooking, and if you hear any popping, take them out immediately.  Enjoy!


  1. What a perfect healthy snack! Thank you!

  2. Could you do them in an electric fry pan?

  3. Could you do them in an electric fry pan?

    1. Kristy, I don't see why not. But I would just keep the heat low and I would imagine it won't take long at all in a frypan.