Baked chickpeas with spices (Pecene leblebije sa zacinima)

Baked chickpeas with spices are a healthy and crunchy snack for an anti-cellulite menu. They are rich in vegetable proteins and fibers that contribute to the feeling of satiety and healthy bowel function, while spices such as turmeric and paprika  powder provide flavor and additional nutritional value. They are prepared with a small amount of olive oil, without frying or additives.

Preparation time: 10 minutes.

Baking time: 25–35 minutes.

Cooling time: 5-10 minutes.

Total preparation time: 40-55 minutes.

If you do not have cooked chickpeas, add another 14 h 30 minutes.

Tags: vegetarian recipe, vegan, for diabetics, for insulin resistance, for the heart, anti-inflammatory, high protein, for a snack, for energy, for the skin, for hair, gluten free, for the stomach, for anemia, for PCOS-PMOS, for Hashimoto's, fit recipe, for weight loss, lean recipe, anti-cellulite menu.

Ingredients: 150 g of cooked chickpeas (drained, without membranes), 1 teaspoon of olive oil (5 ml), ½ teaspoon of sweet ground paprik powder, ¼ teaspoon of garlic powder, a pinch of pepper, a pinch of salt, ½ teaspoon of turmeric powder (optional) or ⅓ of cumin powder (optional), ½ teaspoon of dried oregano or rosemary.

Preparation:

0. Cook chickpeas. Remove the membranes. Drain. Dry with a paper towel.

1. In a bowl, mix the chickpeas with olive oil and spices until they are evenly coated.

2. Arrange them in one layer on a baking sheet lined with baking paper.

3. Bake in a preheated oven at 190 °C (374 °F) for about 25–35 minutes, stirring occasionally, until golden and crispy.

4. Leave to cool for a few minutes before serving.

Storage and shelf life:

• Cool the baked chickpeas completely before storing.
• Store in a well-closed glass container or box at room temperature, in a dry and dark place.
• Shelf life: 3–5 days.
• Refrigeration is not recommended as they may lose their crispiness and become soft.
• If they are soft, they can be briefly dried in the oven for a few minutes before serving.

Tips:

• For the crispiest baked chickpeas, it is important that they are completely dry before baking, as excess moisture prevents the creation of a crispy crust.
• Spread the chickpeas in one layer so that they are baked evenly.
• During baking, stir them occasionally so that all sides get the same color and texture.
• Spices can be adjusted to taste, smoked paprika powder, chili powder, curry powder or dry herbs can be added.
• Do not overdo it with the amount of oil — a small amount of olive oil is enough to make the spices stick and add flavor.
• Store the baked chickpeas in a well-sealed container when they are completely cooled, in order to retain their crispness.
• For an anti-cellulite menu, it is best to combine them with a meal rich in vegetables and sufficient water intake.

Pečene leblebije sa začinima su zdrava i hrskava užina za anticelulit jelovnik. Bogate su biljnim proteinima i vlaknima koja doprinose osećaju sitosti i zdravoj funkciji creva, dok začini poput kurkume i paprike daju aromu i dodatnu nutritivnu vrednost. Pripremljene su sa malom količinom maslinovog ulja, bez prženja i dodataka.

Vreme pripreme: 10 minuta.

Vreme pečenja: 25–35 minuta.

Vreme hlađenja: 5-10 minuta.

Ukupno vreme pripreme: 40-55 minuta.

Ako nemate skuvane leblebije, dodajte još 14 h 30 minuta.

Oznake: vegetarijanski recept, vegan, za dijabeticare, za insulinsku rezistenciju, za srce, protivupalno - anti-inflamatorno, visoki proteini, za uzinu, za energiju, za kožu, za kosu, bezglutensko, za stomak, za anemiju, za PCOS-PMOS, za Hashimoto, fit recept, za mršavljenje, posni recept, anticelulit jelovnik.

Sastojci: 150 g kuvanih leblebija (ocedjenih, bez opni), 1 kašičica maslinovog ulja (5 ml), ½ kašičice slatke mlevene paprike u prahu, ¼ kašičice belog luka u prahu, prstohvat bibera, prstohvat soli, ½ kašičice kurkume u prahu (opciono) ili ⅓ kumina u prahu (opciono), ½ kašičice suvog origana ili ruzmarina.

Priprema:

0. Skuvati leblebije. Skinuti opne. Ocediti. Osušiti papirnim ubrusom.

1. U činiji pomešati leblebije sa maslinovim uljem i začinima dok se ravnomerno ne oblože.

2. Rasporediti ih u jednom sloju na pleh obložen papirom za pečenje.

3. Peći u prethodno zagrejanoj rerni na 190 °C oko 25–35 minuta, uz povremeno mešanje, dok ne postanu zlatne i hrskave.

4. Ostaviti nekoliko minuta da se ohlade pre serviranja.

Čuvanje i rok trajanja:

• Pečene leblebije potpuno ohladiti pre čuvanja.
• Čuvati u dobro zatvorenoj staklenoj posudi ili kutiji na sobnoj temperaturi, na suvom i tamnom mestu.
• Rok trajanja: 3–5 dana.
• Ne preporučuje se čuvanje u frižideru jer mogu izgubiti hrskavost i postati mekane.
• Ako omekšaju, mogu se kratko prosušiti u rerni nekoliko minuta pre serviranja.

Saveti:

• Za najhrskavije pečene leblebije važno je da budu potpuno suve pre pečenja, jer višak vlage sprečava stvaranje hrskave korice.
• Leblebije rasporediti u jednom sloju kako bi se ravnomerno ispekle.
• Tokom pečenja ih povremeno promešati kako bi sve strane dobile jednaku boju i teksturu.
• Začini se mogu prilagoditi ukusu, mogu se dodati dimljena paprika u prahu, čili u prahu, kari u prahu ili suvi biljni začini.
• Ne preterivati sa količinom ulja — mala količina maslinovog ulja je dovoljna da se začini zalepe i doprinesu ukusu.
• Pečene leblebije čuvati u dobro zatvorenoj posudi kada se potpuno ohlade, kako bi zadržale hrskavost.
• Za anticelulit jelovnik najbolje ih je kombinovati sa obrokom bogatim povrćem i dovoljnim unosom vode.