Roasted Spiced Chickpeas
Snack · Middle Eastern · Ready in 40 min · Serves 4
Tinned chickpeas dried well, tossed with olive oil, cumin and smoked paprika, then roasted until shatteringly crisp. A high-volume, moreish snack that keeps for days.
Per serving
- Calories
- 162
- Protein
- 7 g
- Carbs
- 20 g
- Fat
- 6 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron14%
- Vitamin D0%
- B120%
- Zinc12%
- Magnesium10%
- Omega-35%
- Folate11%
- Calcium5%
- Potassium8%
- Vitamin C0%
- Riboflavin3%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 480 g Tinned chickpeas, drained
- 1 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 pinch Fine salt
Method
- 1
Tip 480g of drained chickpeas onto a clean tea towel and pat thoroughly dry, rolling them to loosen any loose skins. The drier they are, the crisper the result.
- 2
Tip the chickpeas into a bowl and toss with 1 tablespoon of olive oil, 1 teaspoon of cumin, 1 teaspoon of smoked paprika and a pinch of salt until evenly coated.
- 3
Preheat the oven to 200°C (fan 180°C), then spread the chickpeas in a single layer on a lined baking tray. Roast for 25 minutes, shaking halfway, until deep golden and crisp.
- 4
Let cool on the tray for 5 minutes to firm up, then serve. Store any leftovers in an open jar to keep them crunchy.
