I like snacking!! I like snacking so much that it could replace meals. Snacking can also be my downfall. Then I found this little gem of a recipe that I would love to share! Definitely follows my formula for plant based whole foods diet that is healthy but full of flavor. Most importantly only 3 ingredients!!
Sriracha roasted chickpeas
2 cups chickpeas (soaked overnight and then boiled until soft) If you use canned chickpeas, this recipe would equal 1 15oz can.
3-4 T sriracha sauce * can be homemade!! See recipe at bottom
1 tsp sea salt
1. Preheat oven to 350.
2. If you are using canned beans, drain, rinse and pat dry.
3. In a bowl, mix all the ingredients well.
4. Spread the chickpeas onto a parchment paper lined baking sheet.
5. Bake for 35-40 minutes, stopping to shake them around every 10 minutes or so.
If the chickpeas are not fully roasted after 40 minutes, turn down the heat to 225 and cook a bit longer.
Please store these in an airtight container. If you scatter some rice at the bottom of the container, it will help absorb extra moisture and keep the chickpeas from getting soft. I think they should last 4-5 days, but mine never make it that far!
1 lb red fresno peppers
2 habanero peppers
2 T minced garlic
1/4 cup white vinegar (please try to buy organic)
1 T coconut sugar
1/2 tsp salt
1. Cut the peppers and mince the garlic.
2. In the food processor, add all the ingredients and pulse until everything is mostly broken down.
3. Add the processed mixture to a saute pan and cook on high for about 5 minutes, stirring constantly.
Remove from heat and let the mixture cool.
6. Transfer the mixture to a jar. (I used a small mason jar.)
Store in the fridge.
This sauce is very spicy. If you like less heat, you can remove the seeds or even use less hot peppers. Sriracha should keep in the fridge for a couple months. You can also freeze it for longer storage.
Read more at http://mywholefoodlife.com/2014/01/25/homemade-sriracha-sauce