1 15 oz can of salt free chickpeas (BPA free lining), 1 tablespoon Date Sugar
1 tablespoon nutritional yeast
2 teaspoons white misto paste
1 1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/2 teaspoon Savory Spice Blend
1 cup of pitted dates
1 cup of boiling water
1 -2 teaspoon lemon juice
2 tablespoons nutritional yeast, 1 tablespoon onion powder, 1 tablespoon dried parsley, 1 tablespoon dried basil, 2 teaspoon dried thyme 2 teaspoons garlic powder, 2 teaspoon mustard powder, 2 teaspoon papilla, 1/2 teaspoon ground turmeric, 1/2 teaspoon celery seeds.
Preheat oven to 375. Line baking sheet with parchment paper or silicone mat and set aside. Rinse nd dry chickpeas. Make sure the chickpeas are as dry as possible and remove only loose skins.
In a medium bowl, combine 2 tablespoons of water and all the remaining ingredients, except the Chickpeas and Savory Spice Blend. Add the chickpeas and toss to coat evenly.
Transfer the chickpeas to the prepared baking sheet, spreading evenly in single layer. Bake for 30-35 minutes, stirring every 8-10 minutes until lightly browned and crunchy. Sprinkle the roasted chickpeas with the spice blend and serve warm or at room temperature. These are best to eat the day they are made.
Date Sugar:Combine the dates and hot water in a heatproof bowl and set aside for 1 hour to soften the dates. Transfer the dates and water to a high speed blender. Add the lemon and blend until smooth. Transfer to a glass jar or other airtight container with a tight fitting lid. Store the syrup in the refrigerator for up to 2-3 weeks.
Spice Blend: Combine all ingredients in a spice grinder or blender to mix well and pulverize the dried herbs and spices. Transfer to a shaker bottle or jar with a tight fitting llid. Store in a cool art place
FROM: “How not to Die” cookbook.