Serves: 4
Cook Chickpeas
1 cup chickpeas
Overnight soak chickpeas in water
1 tsp salt
5 cups water
Drain and wash the chickpeas, add salt, water and chickpea to a large pot allow the water to boil, reduce the heat to low and cook for 45 minutes.
Yields: 2 and 3/4 cups cooked chickpeas
Crispy Baked Chickpeas (MUST)
2 and 3/4 cups cooked chickpeas, very well drained, throughly dried
1 tbsp coconut oil
1/2 tsp salt
Preheat oven to 350 degrees F and set out a bare baking pan.
Drain the chickpeas well and spread the chickpeas on a clean absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas - which can help for extra crispiness (the skinless chickpeas were really crispy and we loved them - so if you take some time to remove the skins, you will get amazing crispy chickpeas) - or simply remove the skins that come off.
Transfer the chickpeas to a mixing bowl, add oil and salt, mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crispiness process, so wait to add until after baking.
Bake for a total of 50 minutes or until golden brown and dry / crispy to the touch. Turn the pan around and shake the chickpeas around at the halfway point for even cooking.
1 tsp curry powder / shawarma spice blend / chili powder
Remove from the oven and toss with seasonings while still warm. Then let cool 5 to 10 minutes - they will continue crisping as they cool.
Serve as is or atop bowls or salads!
Yields: 2 cups crispy chickpeas
Taste Note: Tastes AWESOME
Source: minimalistbaker
To Store
Place in a jar and DO NOT tightly cover. Instead crack lid so they can breathe a bit. This helps them stay crispy longer. These are best in the first day, but they will last for 4 to 5 days at room temperature.
Quinoa
1 cup quinoa (red or white)
2 cups water
Rinse quinoa throughly in a fine mesh strainer.
Add quinoa and water to a sauce pan, bring to boil, reduce the heat to low, cover and cook for 18 minutes.
Yields: 4 cups cooked quinoa
Roasted Vegetables
1 medium zucchini, sliced into 1/4" rounds (8.24 ounces)
1 medium sweet potato, sliced into 1/4" rounds (1pound and 0.81 ounces)
1 cup red cabbage, shredded
1 tbsp melted coconut oil
1/4 tsp salt
1/2 tsp curry powder
Preheat the oven to 375 degrees F.
Arrange zucchini, sweet potato, red cabbage on a baking sheet.
Drizzle with coconut oil, curry powder and salt and toss to combine.
Roast for 25 minutes or until tender and slightly golden brown.
Dressing
1/3 cup tahini
1/2 tsp garlic powder
1 tbsp coconut aminos
1/4 tsp salt
1/2 tsp garlic clove, grated
6 tbsp water
Add all the above to a mixing bowl, whisk to combine.
Yields: 12 tbsp
Salad
baby kale
4 small radishes, thinly sliced (1 radish per serving)
4 tbsp hemp seeds (1 tbsp per serving)
2 avocados (1/2 avocado per serving)
2 tbsp lemon juice (1/2 tbsp per serving)
organic micro greens
Assemble the salad by adding greens, radish, hemp seeds and avocado. Add lemon juice and toss to combine.
Add roasted vegetables, quinoa, crispy chickpeas and serve with dressing.
Taste Note: Tastes AWESOME.
Source: minimalistbaker
Cook Chickpeas
1 cup chickpeas
Overnight soak chickpeas in water
1 tsp salt
5 cups water
Drain and wash the chickpeas, add salt, water and chickpea to a large pot allow the water to boil, reduce the heat to low and cook for 45 minutes.
Yields: 2 and 3/4 cups cooked chickpeas
Crispy Baked Chickpeas (MUST)
1 tbsp coconut oil
1/2 tsp salt
Preheat oven to 350 degrees F and set out a bare baking pan.
Drain the chickpeas well and spread the chickpeas on a clean absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas - which can help for extra crispiness (the skinless chickpeas were really crispy and we loved them - so if you take some time to remove the skins, you will get amazing crispy chickpeas) - or simply remove the skins that come off.
Transfer the chickpeas to a mixing bowl, add oil and salt, mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crispiness process, so wait to add until after baking.
Bake for a total of 50 minutes or until golden brown and dry / crispy to the touch. Turn the pan around and shake the chickpeas around at the halfway point for even cooking.
1 tsp curry powder / shawarma spice blend / chili powder
Serve as is or atop bowls or salads!
Yields: 2 cups crispy chickpeas
Taste Note: Tastes AWESOME
Source: minimalistbaker
To Store
Place in a jar and DO NOT tightly cover. Instead crack lid so they can breathe a bit. This helps them stay crispy longer. These are best in the first day, but they will last for 4 to 5 days at room temperature.
Quinoa
1 cup quinoa (red or white)
2 cups water
Rinse quinoa throughly in a fine mesh strainer.
Add quinoa and water to a sauce pan, bring to boil, reduce the heat to low, cover and cook for 18 minutes.
Yields: 4 cups cooked quinoa
1 medium zucchini, sliced into 1/4" rounds (8.24 ounces)
1 medium sweet potato, sliced into 1/4" rounds (1pound and 0.81 ounces)
1 cup red cabbage, shredded
1 tbsp melted coconut oil
1/4 tsp salt
1/2 tsp curry powder
Preheat the oven to 375 degrees F.
Arrange zucchini, sweet potato, red cabbage on a baking sheet.
Drizzle with coconut oil, curry powder and salt and toss to combine.
Roast for 25 minutes or until tender and slightly golden brown.
Dressing
1/3 cup tahini
1/2 tsp garlic powder
1 tbsp coconut aminos
1/4 tsp salt
1/2 tsp garlic clove, grated
6 tbsp water
Add all the above to a mixing bowl, whisk to combine.
Yields: 12 tbsp
Salad
baby kale
4 small radishes, thinly sliced (1 radish per serving)
4 tbsp hemp seeds (1 tbsp per serving)
2 avocados (1/2 avocado per serving)
2 tbsp lemon juice (1/2 tbsp per serving)
organic micro greens
Assemble the salad by adding greens, radish, hemp seeds and avocado. Add lemon juice and toss to combine.
Add roasted vegetables, quinoa, crispy chickpeas and serve with dressing.
Taste Note: Tastes AWESOME.
Source: minimalistbaker
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