Crispy Cinnamon Chickpeas
1 can of chickpeas or pre-soaked & cooked
Rinse & drain chickpeas. In a bowl mix with oil & spice. Spread out on a cookie sheet & bake at 350 for 30 min or until crispy.
This is a great snack! Kids love ‘em, you could add any flavour you like: curry, masala, chai, ginger, etc. But I gotta say the simple cinnamon is amazing & makes your whole house smell like Christmas!!
For the Rice:
2 cups of brown or white rice
2 cups veggie stock
2 small zucchini
2 small 🥕🥕
Salt & pepper to taste
Pinch of cardamom
Combine the stock with the rice & bring to a boil. Let simmer for 15 min on low. Dice the veggies. Add veggies & spice. Stir & cook until all the moisture is absorbed.
Serve with crispy cinnamon chickpeas & sesame seeds.
I made the chickpeas a day before. Keep them in a jar on the counter for up to a week.
This is a low sugar version I adapted from @richroll plantpower meal planner 🍃🥕🌱