Crispy, spicy, and seriously moreish, these roasted chickpeas make a perfect healthy snack or crunchy topping. They’re quick to make and add a delicious boost of flavour to just about anything.
INGREDIENTS:
- 1 can chickpeas (400g)
- 1 tbsp olive oil
- ⅛ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp ground cumin
- Salt and pepper
INSTRUCTIONS:
- Preheat the oven to 200C and line a baking tray
- Drain chickpeas* and give a little rinse under cold water and dry the chickpeas by laying out on paper towels
- In a bowl combine the chickpeas, oil, spices and salt and pepper. Give a good stir to combine
- Spread the chickpeas out across a baking tray and roast for 20-30 minutes until golden and crispy
- Store in an airtight container in the cupboard to keep the crisp
Serving suggestions:
- Add as some crunch on top of soup
- Mix in with roast vegetables
- Use as your protein option in a salad bowl
- Eat as a morning or afternoon snack
NOTES:
- Keep the chickpea liquid to the side
- If the chickpeas are not dry they will pop and explode in the oven
