Featured Recipe: Chickpea and Edamame Snacks

Stove Top Toasted Chickpeas

Ingredients

  • 1 can chickpeas (garbanzo beans)
  • 1 teaspoon garam masalali
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Takes , serves 4.

Instructions

  1. Rinse chickpeas with water. Pat dry with paper towel or kitchen towel.
  2. Place chickpeas in sauté pan and cook on medium heat for ten minutes.
  3. Add spices and cook an additional ten minutes. Keep moving chickpeas to avoid burning. Turn on stove fan to reduce inhaling spices as they cook.
  4. Chickpeas are done when lightly browned and starting to get crunchy. This may take an additional 10 minutes.
  5. Cool and enjoy as a snack or topping for salad or soups.

Oven Roasted Edamame

Ingredients

  • 16 ounces (3 cups) frozen shelled edamame (soybeans)
  • 1 Tablespoons Olive Oil
  • 1 tablespoon curry powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 Tablespoon cane sugar (any low processed sugar)

Takes , serves 4.

Instructions

  1. Preheat oven to 300 degrees.
  2. In a colander rinse frozen edamame with warm water. Place edamame on kitchen towel or paper towel to remove excess water.
  3. In a bowl mix olive oil, curry powder, cinnamon, salt and pepper and sugar. Add edamame and gently toss to coat.
  4. Place coated edamame on parchment paper lined baking sheet. Bake edamame in oven for about 60 minutes, shaking sheet every 10 minutes to distribute heat. Edamame are done when coating is starting to get crunchy and starting to brown.
  5. Cool. Enjoy as a snack or sprinkle on salads or soups.

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