Spiced Roasted Chickpeas & Almonds
Snack · Middle Eastern · Ready in 30 min · Serves 2
Chickpeas and almonds roasted with smoked paprika and cumin until crisp. A savoury, crunchy snack that carries 9g of fibre instead of the empty crunch of crisps.
Per serving
- Calories
- 307
- Protein
- 12 g
- Carbs
- 31 g
- Fat
- 15 g
- Fibre
- 9 g
Vitamins and minerals, % of a day’s needs
- Iron16%
- Vitamin D0%
- B120%
- Zinc15%
- Magnesium19%
- Omega-35%
- Folate11%
- Calcium7%
- Potassium9%
- Vitamin C0%
- Riboflavin17%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Chickpeas, drained
- 30 g Almonds
- 1 tsp Smoked paprika
- 0.5 tsp Ground cumin
- 0.8 tbsp Olive oil
- 0.5 tsp Salt
Method
- 1
Preheat the oven to 200°C (fan 180°C) and line a baking tray, leaving it until it is fully up to temperature.
- 2
Pat the 200g drained chickpeas dry with a towel, then toss on the tray with 0.75 tbsp olive oil, 1 tsp smoked paprika, 0.5 tsp ground cumin and 0.5 tsp salt.
- 3
Roast at 200°C for 20 minutes, add the 30g almonds, and roast for a further 5 minutes until the chickpeas are crisp and the almonds are toasted.
- 4
Tip onto a plate and leave to cool for a few minutes so they crisp up further before eating.
