Roasted chickpeas are a wonderfully crunchy, healthy snack.
1/2 cup of chickpeas contains 70% of your dietary fiber, 19.3g of protein, 25% of your potassium, 11% of your calcium, and 35% of your iron.
Sprouting dried chickpeas takes 24-48 hours, but makes the beans easier to digest. Beans contain oligosaccharides, complex sugars that humans do not have the enzymes to digest. When these sugars make it to your large intestine, the bacteria there ferment it and produce a lot of methane, carbon dioxide and discomfort. Sprouting converts some of the oligosaccharides to simpler sugars that we can handle. Weston Price has an in-depth article on making beans more digestible and healthy. Cultures for Health has a great tutorial on how to sprout chickpeas.
Canned chickpeas can be used in this recipe, but remember that they contain sodium, so you may end up with something slightly saltier than expected.
The flavouring is put on towards the end of the cooking time to prevent the spices burning, which seems to be a problem for some ovens, but not others.
Pre-heat your oven to 400 F
Pat the chickpeas dry with a tea towel. It is best to let them air dry for about 10 minutes, but this step is not crucial.
Mix the maple syrup and Jeow Bong. Set aside.
In a bowl, toss the chickpeas with olive oil.
Spread in a single layer on a cookie sheet and put in the oven.
Shake the pan after 10 minutes, and every 5 minutes thereafter, roasting the chickpeas for about 20 minutes.
Put the chickpeas back in the bowl and pour the Maple-Jeow Bong mixture on top. Toss to evenly coat the chickpeas.
Spread the chickpeas on the cookie sheet again and return to the oven for another 5 - 10 minutes.
Serve warm for a crispy snack, or let cool to room temperature for a more chewy snack.