Happy Wednesday, Guys! What about celebrating with a fab SNACK recipe that is super simple, packed with great nutrients, high in protein, and incredibly delicious? These roasted chickpeas and lupins are so savory, crunchy, and pleasant.
I love to cook a big batch of these so I have them handy whenever I want to snack or I need croutons for my salad or for my soup. And you know me how I love to have healthy snack handy in my kitchen that are also very tasty.
By the way, it is super cheap, very versatile, and easy to make at home. So what’s this secret recipe?
How to do it?
It is so simple.
First, you need 1 can of chickpeas and 200 gr. of lupins. You can find them easily, everywhere. Or you can make a batch of chickpeas only. Up to you !
Once I have rinsed them and drained them well, I dry them using a kitchen towel or some paper towel. Drying them will help them to crisp more in the oven. So don’t skip this step.
Then, it’s all about seasoning. Obviously, there is a ton of ways to season them but this one goes with everything. Subtle but still packed with flavors. So, I use some olive and coconut oil, cumin powder, turmeric, sweet paprika, dried thyme, salt, and pepper.
Finally, the most important is the baking. I have noticed it works better with a quite hot preheated oven, then I reduce the temperature to 180°C, I bake them for 20 minutes, and then for the last 15 to 30 minutes (or until crispy), I am using the grill.
The first day, the crispiness is at his best. After 1 day and over time, they might soften but they are still delicious, just less crispy. I usually take them with me all the time in a glass container when I rush to the gym or to collect the kids at school.
Yes, but what do I do if I have baked a big batch and 2 days later I want them crispy again?
Simple. I bake them for an extra 3 to 5 minutes (or more) in a preheated oven (180°C or 200°C on grill depending on your oven). Just be careful to not burn them. And I enjoy them warm and roasted as desired in a soup or with some salad.
Let’s come back to the spice!
Flavors are so important and for me, this recipe is perfect. But I have another option (sweet in taste) for you on my blog too. If you want to try it out, it is delicious too.
If you check my green miso soup with chickpeas croutons, I have spiced up my chickpeas (you can make it for lupins too) with sweet white miso (naturally sweet from Clearspring), coconut oil, paprika, and cayenne pepper. They are quite spicy and slightly sweet.
But where have roasted chickpeas and lupins been my whole life?
Ways to use them
The whole family uses them as snacks, for appetizers, as croutons in salads, in Buddha bowls, instead of rice, and in soups. They are so tasty and packed with great nutrients and such a big hit at home.
You absolutely have to try them out as they are the best way to get high-quality nutrients and vitamins without the bad stuff. And they keep well on the counter for a few days or in the fridge. Don’t forget to bake them again for a few extra minutes the day you want to use them and give them a quick crisp (but this is not mandatory, I actually eat them as they are, even less crispy).
Why chickpeas and lupins?
If I combine chickpeas with lupins, it is first because it is a delicious combination and it makes them a powerful addition to anything.
Chickpeas, known as garbanzo beans, are a great way to get your protein and they have a low glycemic index. They are known to be high in fiber, calcium, and magnesium.
Lupins are less familiar but they are actually a great source of high-quality protein. They seem to have more fiber than oat, more protein than quinoa, and more anti-oxidants than berries. So they are a powerhouse of goodness. To try absolutely. You’ll find them in a glass jar or by weight.
Healthy roasted chickpeas and lupins and…
Sweet, crispy, tasty & so simple !
If you make it
If you make my roasted chickpeas and lupins, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
ROASTED CHICKPEAS AND LUPINS
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).
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