slimming world roast spicy chickpeas

 

I am definitely a sweet over savoury type of girl, always favouring chocolate over crisps, but having said that, I could quite easily demolish a big packet of salted cashews if the mood struck. Which it used to. A lot.  So… with that in mind, I thought I would try my hand at making a Slimming World alternative – roasted spicy chickpeas.

 

Now bear with me. You might, like me, think… erm, rank, they’re nothing like cashews. And you’d be right, but these are a much healthier alternative if you ever get a nut craving (ooer), and are really simple to make. I hate ever feeling deprived of any food and so if I can find an alternative that is maybe similar to something I love, then I’m at least going to have that in my recipe arsenal.

 

slimming world roast spicy chickpeas

 

Ingredients:

 

  • 1 tin (400g) chickpeas in water
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp garlic salt
  • Pinch of Maldon salt
  • A little spray oil

 

Method:

 

  1. Pre-heat oven to 180°C (gas mark 4)
  2. Drain chickpeas.
  3. Lay drained chickpeas flat on a baking sheet and pat dry.
  4. Spray with spray oil.
  5. Sprinkle spices and salt over the chickpeas and mix until coated.
  6. Place in oven and cook for approximately 30 minutes – turning halfway.

 

slimming world roast spicy chickpeas

 

slimming world roast spicy chickpeas

 

slimming world roast spicy chickpeas

 

slimming world roast spicy chickpeas

 

Results:

 

They will harden once they cool off and so the texture will then be much more nut-like and they were really flavourful. You could adjust the spices to suit your taste, but this mixture is a good base to start from. They shrink a lot, but because they’re so packed with flavour, I don’t imagine you’d be able to eat the whole bowl.

 

Syns:

 

I’m going to class them as syn-free, but Slimming World would officially class this as a tweak and something that you would need to syn. All I will say is I’m not one to syn a mashed up banana or a cooked raspberry, and to date I have lost over 3 stones – you might like to be a bit stricter, which is cool, but I honestly can’t see you eating this whole tin of chickpeas and besides, they’re chickpeas, they’re not Oreos.

 

Enjoy.

 

kate sutton

 

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Published by Kate Sutton

Writer, Mother, Dater.

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12 Comments

  1. I’m going to try these this week for the first time, i read after 20 minutes they stay a little bit softer inside, which id prefer, Just wondering if this is correct? I have difficulty eating hard nut like food (tooth sensitivity) Thank you.

  2. These look great! If you were going to add these as Syns do you know how much they would be? Thanks!

  3. Well I’m giving these a go fingers crossed they harden after cooling thanks for the tip

  4. I HAVE A LIFE THREATENING NUT ALLERGY AND CARRY AN EPIPEN AT ALL TIMES. IMAGINE HAVING LIVED FOR 55 YEARS BEFORE THIS HAPPENED, ILOVE THE TEXTURE OF NUTS SO I USE THIS RECIPE AND AM AT TARGET WEIGHT. A TIN OF ROASTED CHICK PEAS LASTS ME A WEEK. TRY MARINADING THE CHICK PEAS IN LIME JUICE AND TABASCO(FREE) BEFORE ROASTING! NELL .

  5. WELL SAID about the “tweak”, mashed banana and cooked raspberry, Kate! I couldn’t agree more! (And I’ve lost 2 1/2 stones on SW, and maintaining.)

    These chickpeas are so filling you’re not going to consume like 5 tins between meals and then eat meals as well. Won’t happen.

    What they DO do is stop me hitting the family bag crisps and KEEP ME ON PLAN!
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