Fried Chickpeas.

Chickpeas are such a nutrient-dense food so I am always looking at ways I can incorporate them into my (and my clients) diet. They are a wonderful source of plant protein, folate, iron and zinc (all essential nutrients for fertility, pregnancy and postpartum). Plus they come packaged with a natural balance of complex carbs, protein and fibre, so they don’t cause a spike in blood sugars.

These fried chickpeas are quite addictive! They are quick, nutrition, inexpensive and delicious. Enjoy them as a snack on their own or you can add them to salads, fry some eggs on top or sprinkle them over a wintery soup.

Ingredients

1 tablespoon extra virgin olive oil

1 tin chickpeas, drained and rinsed

1 tsp onion powder (cumin, garam masala or paprika work well too)

Generous pinch salt

Method

Add olive oil to pan over medium-high heat. Add the chickpeas, onion powder and salt.

Cook, stirring occasionally, for 5 minutes or until the chickpeas are looking crispy and start to pop.