A friend introduced me to this hearty & healthy snack a few weeks ago, and since then I have been trying to perfect my own version. Chickpeas, also called Garbanzo beans, are high in protein as well as being low GI, as a snack they keep you feeling fuller for longer, helping to keep hunger pangs at bay. They are also said to lower cholesterol, so all in all a very good addition to your diet. As with most legumes they are higher in carbs, so don't eat a whole bowl by yourself, sharing is caring!

I have only ever used chickpeas to make hummus, and even then I would cheat by using the can variety, which saves the hours of soaking that goes into the dry ones. Here in Korea it can be rather difficult getting your hands on anything that is not a staple of the Korean diet, and as far as I can tell, my Korean co workers have never heard of chickpeas. I did however find a 1kg bag of them at the Asia Mart, opposite the Jeonju Bus Terminal for W6 000. 

You need to preferably soak chickpeas overnight to soften. If you don't have time to leave them overnight, they can be boiled on the stove too. Boiling on the stove will still take about 2 hours to soften. Click here for more ways to cook them without soaking overnight. 

After soaking, discard the water (you will notice it has a brownish tinge to it) and place the beans in a large bowl. Now you add your choice of seasoning. 

To roast the chickpeas you need oil and your choice of seasoning spices. I used Grapeseed oil as we didn't have any olive oil. I then used salt & blackpepper, Ina Paarmans Chicken spice (we stocked up on Ina Paarmans and other seasonings when we came over from South Africa), Robertsons Salt & Vinegar and celery salt. Combine the oil and spices with the chickpeas, rolling them around until coated.

Then pop them on a roasting pan, and roast on a high heat for about 30 minutes. Make sure to keep checking on the oven so they don't burn. I used a sheet of tin foil to cover my baking tray to avoid the clean up that usually follows roasting.

Remove from the oven and enjoy. They are best enjoyed straight out of the oven while still warm.