These crispy jerk-seasoned roasted chickpeas are a great anytime snack or complement to your meal.
As an allergy patient, I’ve enjoyed studying and experimenting with the principles of Ital cooking–Ital is the health-conscious lifestyle of the Rastafarian faith which embraces very nutritious fresh foods, no or low salt, no alcohol, ferments or grapes, with a focus on vegetables and vegetarianism.
Food allergy patients often find their home with new cuisines apart from their own standard cultural diets that fulfill medical needs as well as satisfying taste and hunger–and this sure does describe my relationship with much of the Ital cuisine. I am allergic to agricultural molds, eggs, and yeast.
Today’s recipe is really simple and follows all of the principles of Ital. This is a super-delish snack for anytime. I enjoy these crispy jerk chickpeas as a snack, on a salad, and I also enjoy them on a snack plate with melon for breakfast. You can make them as spicy as you like with the addition of habenero sauce or just enjoy them with the jerk seasoning as prepared here.
Many Jamaican and Ital recipes include the use of thyme. For this recipe I use a special kind of fresh thyme called lemon thyme. If you’ve never tried this it has the fragrance of lemon peels and traditional thyme all-in-one.
Additionally, before making this recipe I sprout my chickpeas for almost two days and then boil them just until they start to become softer, and rinse thoroughly in cold water before prepping them to become this snack.
2 cups of “al dente” chickpeas
1 tbsp of olive oil
1 tbsp of traditional Jamaican Jerk Seasoning (no salt variety)
Juice from one whole lemon
Dash of sea salt ONLY (Or no sea salt at all!)
1 tbsp of chopped fresh lemon thyme
1 large clove of garlic finely chopped
Optional dash or more of habenero pepper sauce
Thoroughly combine everything in a bowl and allow this to marinate for 15 minutes and stir again. Place on a baking tray in a 350 F oven for 45 minutes, until crispy and brown. Keeps well in a cool, dry cabinet.
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