So being 16 weeks, I need an extra 300 calories a day right now. This equates one extra snack. I was having a glass of soy milk and a piece of fruit, but I was getting bored with that everyday. I wanted something crunchy and salty---like potato chips, but not as much fat. Plus I wanted more protein. Then I saw something on Pinterest about roasted chickpeas and knew I had to make them. I decided to just make up my own version to suit my taste. So feel free to change the spices to suit your tastes!
This recipe makes about 15 servings.
1 bag of dry chickpeas
4 tbs Olive Oil
In a large bowl, add the dry chickpeas and cover with water.
Let for at least 6 hours, overnight is possible. Side note, the chickpeas making a popping noise as soak up the water. Took an hour for my husband and I to figure out where the noise was coming from...
Drain the chickpeas.
Pre-heat the oven to 400 degrees.
Coat with the olive oil, salt, and smoked paprika.
Spread onto a baking sheet in a single layer.
Baked for one hour. Give them a stir or shake occasionally.
Let them cool and enjoy!
These are even better than I hoped! I am one happy expecting mama!