SMOKY PAPRIKA ROASTED CHICKPEAS

Chickpeas are made up of complex carbohydrates, which take longer for the body to digest and so provide a slower release of energy.

SERVES: 4     PREP: 15 MINS, PLUS COOLING     COOK: 18–24 MINS

2 tablespoons olive oil

1 teaspoon cumin seeds, coarsely crushed

1 teaspoon smoked mild paprika

¼ teaspoon ground allspice

¼ teaspoon ground cinnamon

½ teaspoon sea salt

2 (15-ounce) cans chickpeas in water, drained

2 tablespoons date syrup

1. Preheat the oven to 400°F. Add the oil to a roasting pan and place in the oven to heat for 3–4 minutes.

2. Add the cumin seeds, paprika, allspice, cinnamon, and salt to a small bowl, and mix together well.

3. Add the chickpeas to the roasting pan, drizzle with the date syrup, sprinkle with the spice mix, and stir together. Roast in the preheated oven for 15–20 minutes, stirring once, until brown and crusty.

4. Spoon into a bowl and let cool before eating. Store any leftovers in a tightly sealed plastic container or jar in the refrigerator for up to three days.

per serving: 235 cal / 8.3g fat / 1g sat fat / 36g carbs / 6.5g sugars / 0.8g salt / 5.7g fiber / 7.2g protein

SMOKY HIT

This is a quick and economical snack to make and perfect for having on the go. For an extra smoky flavor, drizzle with some tahini when adding the date syrup.