Roasted Broad Beans
Recipes · Snack · Recipe, Typed Supps
The same idea as roasted chickpeas, with about half again as much protein.
Allergens and patterns
None of the fourteen major allergens. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 1 tin, drained (400g) Fava Beans — Around 8g of protein per 100g cooked, higher than chickpeas, and they crisp harder because the skins are tougher.
- 1 1/2 tbsp (20g) Olive Oil — Just enough to coat. Any more and they fry rather than roast, and go greasy instead of crisp.
- 3/4 tsp (3g) Ground Cumin — On after roasting, with the salt. Ground spice does not survive 35 minutes at high heat.
- a pinch (3g) Sea Salt — Also at the end.
Nutrition per serving
- Calories: 103.3 kcal
- Protein: 7g
- Carbohydrate: 2.5g
- of which sugars: 0.7g
- Fat: 5.7g
- of which saturated: 0.8g
- Fibre: 7.2g
- Sodium: 291.5mg
Method
- Drain, rinse and dry the beans thoroughly — genuinely dry, on a tea towel.
- Toss in the oil and spread on a tray in one layer.
- Roast at 200°C for 30–35 minutes, shaking twice, until they rattle.
- Season the moment they come out, and cool before storing.
Nutrients it supplies
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