Brenda Janscheck is another No Packet November ambassador with some fantastic recipes and healthy living tips. Make sure you visit www.brendajanscheck.com and read below to find out more about Brenda...
"It wasn’t until life threw me some serious curve balls in the form of infertility, anxiety and depression plus a host of other health issues, that I decided to start my blog. These painful experiences became my gifts, as they directed me to find my path to wellness, my incredible passion for real food, 100% trust in the power of self-care and the importance of positive parenting.
These days, I live by my beloved seaside suburb in Sydney and I’m mum to two rapidly growing kids and a husband ( who works very long hours)."
400 gram tin chickpeas, drained and rinsed
2 teaspoons extra virgin olive oil
½ teaspoon sea salt (extra for taste)
½ teaspoon garlic powder
1/2 teaspoon paprika
½ teaspoon cumin
pinch of chilli powder (optional)
Cracked black pepper
Preheat oven to 175 degrees. Prepare a rimmed baking sheet with parchment paper.
Dry chickpeas in a tea towel REALLY WELL. Remove any skins which have come loose. Leave the chickpeas to air dry for a few minutes.
Place chickpeas in a medium bowl. Stir through olive oil to coat the chickpeas..
Pour chickpeas onto the prepared baking tray. Roast for 25-30 or until golden and crispy. I like to stir them half way through.
Remove from oven and toss with spices and salt while still warm. Allow to cool.
Store in container for up to 3 days.
If you want your chickpeas to stay crispier for longer, switch off the oven and leave the chickpeas in there to dehydrate until the oven is completely cool. Even leave overnight.