Crunchy spiced chickpeas – 57 calories per portion

I’m back to doing the 8-week Blood Sugar Diet for the next 6 weeks – having returned from two week long holidays and before we embark on a 2 week holiday in December which will be closely followed by Christmas.

I did the same last year – starting one week earlier – and managed an impressive 13lb loss in 7 weeks!

You can read more about my experiences following the Blood Sugar Diet here and here:

IMG_0491Makes 4 portions. 57 calories per portion


Chick Peas, Canned (drained) – 240g

Olive Oil -6ml

Ground Cumin -¼ Tsp/1.25g

Paprika -¼ Tsp/0.5g


Heat the oven to 190 degrees.

Drain the chickpeas into a colander and rinse thoroughly. Place into a clean tea towel (or in between sheets of kitchen towel) and dry thoroughly.

Place the chickpeas in roasting tin and toss with the remaining ingredients until evenly coated.

Spread the chickpeas in an even layer and bake until crisp, about 30 to 35 minutes.

Once cooked and cooled store in an air-tight container. If they lose some of their crunch, heat for about 5 minutes in a pre-heated oven or in a dry frying pan.


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