Vegan chickpeas with a flavor and texture vaguely reminiscent of pork.
Inspired by Oh She Glows, and the Big Tabbouleh Bowl recipe from Oh She Glows Every Day.
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(each preparation makes 3 cups)
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Ingredients
Ingredients by volume:
- 30 oz canned chickpeas
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp salt
- 2 tsp olive oil
Ingredients by weight:
- 850 g canned chickpeas
- 2.7 g garlic granules
- 2.7 g onion granules
- 2.1 g ground cumin
- 1.5 g ground coriander
- 2.1 g smoked paprika
- 6 g salt
- 9 g olive oil
Ingredients
Ingredients by volume:
Ingredients by weight:
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Instructions
- Preheat the oven to 400º F (205º C). Line a large, flat plan with parchment paper.
- In a small bowl, combine the garlic granules, onion granules, cumin, coriander, paprika, and salt.
- Drain the chickpeas.
- In a large bowl, combine the chickpeas and olive oil, and stir until the chickpeas are coated. Add the spice mix and stir until well combined.
- Spread the chickpeas out on the pan in an even, flat layer. Bake for 15 minutes, stir, then bake for another 5 minutes.
