A perfect low-carb high protein snack!

Описание: Nothing better than a delicious, savory, spicy, and guilt-free snack to add some extra power to your body and a smile to your face, right? And what if I told you that they are also gluten-free, high in protein and low in carbs and have no added oil to them?
So if you like the idea, watch the video and enjoy this delicious spicy pop-corned legume!

INGREDIENTS:

FOR COOKING THE CHICKPEAS:
One cup of dry raw chickpeas, 6 cups of water
salt to taste
Black pepper to taste
One garlic clove
Half a small onion

2 cups of cooked chickpeas

FOR THE SPICY SAUCE:
1/3 cup of tahini
Salt to taste
Black pepper to taste
1/4 teaspoon of baking soda or baking powder
1 teaspoon of cornstarch
1 teaspoon of lemon juice
1 1/2 teaspoons of curry powder or any other spice mix of your choice
Water
1 teaspoon of cumin seeds or black sesame seeds


METHOD:

To make the chickpeas put the dry raw chickpeas to a bowl, fill it with water and allow them to rest for a minimum of eight hours up to 48 hours
After eight hours, transfer the bowl with the water and chickpeas to the fridge, and if you leave them soaking for 25 or 48 hours, change the soaking water a couple of times
To cook the chickpeas, drain them, rinse them and add them to a pressure cooker along with the water, onion, garlic salt, and pepper and set your pressure cooker For the Be option
If you choose to make them in your stovetop, follow the same steps only bring the chickpeas to a boil then to a simmer and allow them to cook until they are soft. This will take about two hours.
Once the chickpeas are cooked, drained them, transfer them to a bowl and allow them to reach room temperature
Now to make the spicy sauce, add all the ingredients for the sauce into a smaller bowl and whisk it to combine, and if your sauce is too thick, add a little bit of water, little by little until you achieve the consistency you’ve seen in the video
Pour the spicy sauce onto the chickpeas and with the help of a spatula mix it gently by folding it, so the chickpeas don’t break down
Preheat oven to 200°C / 400°F
Grease a medium size baking sheet, transfer the chickpeas to the greased baking sheet, and distribute them in a single layer, and apart from each other so they don’t stick to each other and bake them for 25 to 35 minutes
Once the chickpeas are roasted, allow them to cool down and gently separate them if they are stuck together
Transfer them to a lidded container and sprinkle some of the spice mix you used to roast the chickpeas on top of them before serving them

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