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Spiced Maple Roasted Chick Peas: a Kid-Approved Crunchy Treat (free of dairy, nuts, corn, and other allergens)

Roasted ceci (pronounced chae chee) – or chickpeas, garbanzo beans, chana, hummus, sanagalu – are one of our favorite snacks. They’re full of nutrition and are truly a traditional food.

Ceci remains were found in the Middle East (or Southwest Asia for you geography buffs) dating back more than 7,500 years, and it’s no wonder why they’re still around today.

A Nutritional Powerhouse

Full of soluble and insoluble fiber that assist in detoxification and feed the bacterial colonies in our colons, packed with protein (for a non-animal food), and high in micronutrients such as folate, manganese, and iron, these little legumes should be more than a one-liner at a potluck table in the form of hummus or a 3-bean salad.

As always, I recommend soaking and sprouting all seeds, including legumes, before consuming to reduce the amount of anti-nutrients present (read more).

Spiced Maple Roasted Chick Peas

Ingredients

2 cups chickpeas, or one 15 oz can
2 Tablespoons pure maple syrup
1 Tablespoon ghee*
1 Tablespoon coconut oil*
1/4 teaspoon chipotle powder
1/4 teaspoon cayenne powder
1-2 teaspoons unrefined salt, to taste
*can substitute other allergy-safe fats such as duck fat but flavor profile will change

Instructions

Use sprouted and cooked beans for this recipe or canned in a pinch.
Preheat oven to 400 degrees F.
Add chickpeas to oven-safe dish approximately 13x9x2 inches in size.
Mix remaining ingredients in small saucepan and stir over low heat until coconut oil and ghee have melted. This will ensure even coverage and allow spices to infuse into liquids.
Pour mixture over chickpeas and stir until thoroughly coated.
Bake at 400 for 30 minutes, stir after 20 minutes to ensure even browning and to recoat with spice mixture.
Raise temperature to 425 degrees F and roast until brown, stirring every 10 minutes until desired texture is reached.

We like them crunchy, so I will sometimes leave them in the oven for up to an hour depending on how long it takes them to lose the excess moisture.

https://healingredefined.org/spiced-maple-roasted-ceci-recipe/

Welcome! I'm Jennifer, the owner & founder of Healing Redefined Holistic Wellness Center, holistic practitioner, and head nutrition nerd here at Healing Redefined.

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Medical Disclaimer: The information contained in this blog is not intended as a substitute for medical advice. Please consult a physician in matters relating to serious illness and particularly with respect to any symptoms that may require diagnosis or medical attention.

Medications – You should work closely with your physician to adjust medications as your body heals. Many of you will be able to say goodbye to “maintenance” medication forever but some will not.

16 Responses

Kelly Lindman says:

April 5, 2013 at 10:03 am

Mmmm, this recipe looks delicious! Will have to try it.

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Ginny says:

April 10, 2013 at 8:17 pm

I’m always craving salty snacks. These look like they would be perfectly sweet and salty. I’ll be trying these soon!

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Sara says:

August 14, 2013 at 9:01 pm

Do you think this would work with bacon fat?

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1. Jennifer says:
  
  August 14, 2013 at 10:34 pm
  
  Absolutely. Great idea!
  
  Reply
Tai says:

August 31, 2013 at 1:14 pm

Sounds silly, but how long do you sprout and then cook chick peas? I’ve always used canned but I want to start using dried.

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Anonymous says:

September 24, 2014 at 8:22 am

ghee is dairy

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1. Jennifer says:
  
  September 24, 2014 at 11:59 am
  
  That’s why there is a note that you can substitute allergy-free fat substitutes. 🙂 Many people who have a dairy allergy still use ghee and there is always an allergy to something (like coconut oil), so I made sure to give options.
  
  I only use coconut oil when making it for my daughter and I but use ghee for my husband.
  
  Reply

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Spiced Maple Roasted Chick Peas: a Kid-Approved Crunchy Treat (free of dairy, nuts, corn, and other allergens)

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