Consider me a picky eater, for I prefer a balance of textures on my plate. Not one to gravitate towards leafy greens I’m always in search of ways to add crunch to a spinach salad. Hence, my latest addition: crispy jerk chickpeas. Inspired by a conversation regarding how little effort it takes to season and bake chickpeas, I coated the seed in the same jerk seasoning most Bahamians use to flavour chicken. The layer of spice is robust and the texture delivers a crunch that has me reaching for these when I need a snack on-the-go.

| INGREDIENTS |
400 grams garbanzo
2 Tbs onion powder
1 Tbs sugar
1 Tbs salt
1 Tbs ground thyme
1 1/2 teaspoon ground allspice
3/4 teaspoon cinnamon
3/4 teaspoon ground red pepper
Olive oil spray

| DIRECTIONS |
Preheat oven to 425 degrees fahrenheit. Line a thin baking tray with baking paper. In a mixing bowl combine all the spices. Place chickpeas on prepared tray and mist with olive oil, less is more. Using a sieve, sprinkle with seasoning and toss well to coat. Arrange chickpeas in a single layer. Bake for 15 minutes, toss well and flip. Then bake for another 15 minutes. Let cool and serve.



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