How blessed we have been this summer with such a beautiful warm weather. No wollen socks and raincoats needed for Satsang this year. And many meals could be joined outside, in our beautiful garden and by the lake. For those who are living here in Norway and stays here during the long winter, those days are really precious and we know to use the opportunity to have our meal outside on warm, sunny days.
This dish we have made many times now during the retreats. I found this recipe in a cookbook and there they eat it just as a snack, like we eat popcorn or peanuts…. But I thought this would be great in a wok, and Im trying to make us use more of these guys (the chickpeas), because they are so good and healthy. Chickpeas are the earliest cultivated legume and are loaded with fiber, they are high in protein and is supporting our bloodsugar levels. Personally I love them, is the legume that I use most at home. But the thing about chickpeas and almost any legume, they need to be soaked overnight or at least 8-10 hours and then cooked for some time, and many of us dont have time or forget this, but what you can is to cook up a lot while you first do it then you freeze them in plastic bags or other containers. In this way you can always have chickpeas available for a meal.. just adding some vegetables, some spices….a little rice and suddenly you have a great lunch:)
1,5 cup cooked chickpeas
2-3 tbsp olive oil
1 tsp smoked paprika
1 tsp sweet paprika
1/3 tsp cayennepepper
1/2 tsp salt
Preheat oven to 200 degrees – mix the spices with the oil and blend in the chickpeas, make sure they are well coated with the oilmix.
Place chickpeas on a baking sheet and roast in the oven for 20-25 min – make sure to stir them around after 15 min so they get evenly roasted.
Serve with your choice of woked vegetables and rice:)