ROASTED TACO-SEASONED EDAMAME AND CHICKPEAS
SERVES 7 PORTIONS
340g (12oz) frozen edamame
1 425g (15oz) can chickpeas, drained (save the liquid to use as aquafaba) and rinsed
4 tbsp taco seasoning
3 tbsp aquafaba
NUTRITIONAL VALUES
Calories: 90kcal
Fat: 4.4g (1g S.Fat)
Carbs: 12.8g
Protein: 1.6g
Sugar: 10.5g
Sodium: 10mg
METHOD
Preheat the oven to 400°F (200°C, or gas mark 6).
Cook the edamame according to the package directions.
On a baking sheet, spread the chickpeas and cooked edamame. 20 minutes in the oven
In a medium mixing bowl, combine the taco seasoning.
Toss the edamame and chickpeas with the aquafaba after they have been removed from the oven. Add to the taco seasoning and coat thoroughly.
Return to the oven for another 10 minutes.
You can eat these as soon as they've cooled enough to handle but leave them in the oven to cool for at least 2 hours to overnight before storing. Keep it in an airtight container. They will last for two weeks.
Cook the edamame according to the package directions.
On a baking sheet, spread the chickpeas and cooked edamame. 20 minutes in the oven
In a medium mixing bowl, combine the taco seasoning.
Toss the edamame and chickpeas with the aquafaba after they have been removed from the oven. Add to the taco seasoning and coat thoroughly.
Return to the oven for another 10 minutes.
You can eat these as soon as they've cooled enough to handle but leave them in the oven to cool for at least 2 hours to overnight before storing. Keep it in an airtight container. They will last for two weeks.
