Chickpeas snack practice:

1, chickpeas soaked 1 night.

2, the next morning out of the water, put on kitchen paper as much as possible to soak up the water, after which placed in a ventilated place to continue to dry 4-6 hours.

3, after drying the chickpeas pictured below, as dry as possible to ensure that the back of the crispy oh.

4, the next step is to put in the oven to bake it, baking sheet lined with tinfoil, 150 degrees, 20 minutes, in the middle of the oil put seasoning. Attention to bake when people must be in, pay attention to watch the beans do not scorch off, you can take out in the middle of the flip what.

5, basic 20 minutes after the beans become so, this time from the oven out, into a small bowl, mix into the seasoning. Seasonings are: olive oil (roasted to use olive oil, high temperature resistance does not oxidize), onion, ginger and garlic powder, black pepper, white pepper, pepper, cumin.

6, coated with seasoning, mix well, and then roasted in the oven for about 20 minutes, pay attention to always watch the chickpeas change.

7: Let them cool for a while in a Lekopf glass box, and then close the lid when they are cold.

Chickpeas eating notes

Don't just eat chickpeas, and don't eat too many at once. Like soybeans, too many chickpeas can cause increased gas production in the intestines, so they are more suitable to be eaten with other foods. A healthy Mediterranean diet often includes a chickpea salad, which increases the amount of chewing involved in eating and allows for a better mixing process of food and digestive juices in the mouth.