Roasted Chickpeas Recipe and Win a Copy of Vegan Beans Book

I made this crunchy roasted chickpeas with 1 container of canned chickpeas. First drain, rinse and remove the moisture of the chickpeas with a paper towel. Add chillie powder, cumin, salt and 2 tbsp olive oil to the chickpeas. Spread the coated chickpeas on a baking sheet in a single layer. Bake until crispy on the middle rack of the oven for about 40 minutes in a 400F oven. Check on the chickpeas to make sure it does not burn.

We can customize the flavours according to our own taste by adding any spice flavour we want. I was inspired to make this from a recipe in the Vegan Beans from Around the World book by Kelsey Kinser. This book has lots of adventurous recipes to make delicious, nutritious and flavourful dishes from around the world. The recipes are separated into soups and salads, sides and snacks, main dishes, and drinks and desserts. 

Beans are an important part of our diet, as it is packed with protein, vitamins, minerals and flavour. Variety of beans are fat and cholesterol-free, full of fiber, potassium, folate, iron, manganese and magnesium. After reading the book, I read that it is better to use dried beans, as the cost is less, less packaging waste, no preservatives, or exposure to BPA. We can cook the beans in large batches then freeze flat on a tray and put into bags of 1 1/2 cups portions. 

Soaking beans

1 can or 16oz of beans is 2 cups with liquid and 1 1/2 cups drained. 2 cups of dry beans when cooked will be 6 cups.

Wash the beans, soak in cold water overnight in a glass or ceramic bowl. Cover the beans about 4" to 6" above the beans with cold water. Drain off the water, wash under cold water. A quick method is soaking in hot water or pressure-cooking.

Soaking the beans remove some of the oligosaccharide a type of sugar that the body cannot breakdown. After a week of eating it regularly there will be a decrease of "intestinal upsets". Adding bay leaves, cumin, summer savoury herb, epazote, asafoetida or hing powder helps fight gas caused by eating beans. Kidney beans need to be cooked for 2 hours if soaked, and 4 hours if it is not soaked and needs to boiled for a minimum of 10 minutes because Kidney beans has Lectin, which is toxic. After reading the book, I learned that peanuts are legumes and not a nut.

Giveaway:
This is a wonderful book and I am glad to be hosting a giveaway for anyone in US or Canada to win this book through the rafflecopter below before May 25th. Please follow my social media networks and leave comments to be eligible to win. 
Update: The winner is Jeannie

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