International Lifestyle Magazine Issue 53 | Page 11

In association with

Peanut Butter Coated
Roasted Chickpeas
By Ly nn Nichols on

I

discovered this great recipe, tried it, tweaked it a little, and
now have, in my opinion, the perfect recipe. Kids love these,
as do adults, so give them a try! x

1 cup ready cooked chickpeas, rinsed and drained
1 tsp melted coconut oil
1/2-1 tbsp agave nectar
1/4 tsp vanilla extract
1/2 tsp cinnamon powder
1/4 tsp cayenne pepper (optional but I like a bit of kick but you may
want to leave out if children are going to eat them)
Dash of salt
2 tbsp peanut butter (ideally a homemade version or a good quality
organic brand)
1/2 tsp coconut oil
Salt and sugar to taste (optional I prefer just salt, but each to their own!)
Preheat oven to 375°F and line a baking sheet with parchment paper.
Place the chickpeas in a small bowl and add the melted coconut oil,
agave, vanilla, cinnamon, cayenne and salt. Stir to mix thoroughly.
Spread chickpeas out on the prepared baking sheet in a single layer and
bake for 35-40 minutes, stirring once, until toasted and crispy. Remove
from oven and transfer to a bowl.
Place the peanut butter and coconut oil in a small microwavable bowl
and microwave for 10-20 seconds, until coconut oil is melted. Stir to mix
well, then pour over the chickpeas. Stir until chickpeas are evenly coated.
Spread coated chickpeas onto a plate and place in the refrigerator
(or freezer if you’re in a hurry) to cool. Once the peanut butter is a bit
hardened, remove from fridge and bring to room temperature. Sprinkle
with salt and a pinch of sugar if you wish.
Store in the fridge and eat cold or at room temperature. Best eaten on
the day of, but they will last one or two days in the fridge (some hope!)
Makes 1-2 servings (depending on how hungry you are - double the
recipe if you’re making these for a group)
You can buy all the ingredients you need from www.steenbergs.co.uk for
worldwide delivery.

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