Crispy, spicy chickpeas fresh from the oven
I'm always looking for more ways to add beans and lentils to our diet. Beans of all types are what I consider power carbs: they're a great source of energy-rich carbs, combined with a hefty dose of both protein and fiber. That protein and fiber acts to help stabilize blood sugar levels, which is important for health and skin health.
Chickpeas are also a great source of other important vitamins, minerals, and phytonutrients. For example, they're a source of both iron and zinc, minerals important for hair growth.
These crispy chickpeas are easy to eat and they're easy to make. They taste especially good straight from the oven. They have a wonderful texture--crispy on the outside and nice and soft on the inside.
If you use canned chickpeas-also known as garbanzo beans-there's almost no prep work involved.
Feel free to play around with the spices for your own custom version. Cumin adds a stronger flavor, so I marked it as optional in the recipe below.
ROASTED CHICKPEAS
The Basics: Shake and bake. Start with chickpeas, shake on some flavorings, and bake.
INGREDIENTS
1 can chickpeas (15 oz) (also known as garbanzo beans), rinsed and drained
1 tbsp. olive oil
1 tsp brown sugar
1/4 tsp salt (or to taste)
1/4 tsp paprika
1/4 tsp ground cumin (optional)
DIRECTIONS
1. Preheat oven to 400°.
2. Mix all ingredients together.
3. Place on a roasting pan in a single layer. For easier clean-up, you can line the pan with foil.
4. Bake for 25 minutes.
Dr. Rajani Katta is the author of Glow: The Dermatologist's Guide to a Whole Foods Younger Skin Diet. To receive future updates on preventive dermatology and the role of diet, sign up here.