Crispy spiced chickpeas
Chickpeas roasted until they rattle on the tray, with smoked paprika and cumin. A snack for the sofa, or a crunchy scatter for a bowl of soup.
- Time
- 35 min
- Serves
- 2
- Kind
- Snacks
- Also
- Low carb
Made without gluten ingredients.
Method
- Heat the oven to 200°C (180°C fan). Drain and rinse the chickpeas, rub them completely dry in a clean tea towel and pick out any loose skins.
- Tip the chickpeas onto a baking tray, toss them with the olive oil and a good pinch of salt and spread them out in one layer.
- Roast for 20 minutes, shaking the tray halfway, until golden.
- Sprinkle the smoked paprika and cumin over the chickpeas and shake to coat. Roast for 10 minutes more, until deep golden and rattling on the tray.
- Leave them on the tray for 5 minutes, as they crisp further while they cool. Eat them the same day, while still crunchy.
Tip Dry the chickpeas thoroughly, and do not cover the tray while they cool, or the steam will soften them.
Per portion
| Energy | 211 kcal |
| Protein | 9 g |
| Carbohydrate | 19 g |
| of which sugars | 1 g |
| Fat | 10 g |
| of which saturates | 1 g |
| Fibre | 7 g |
| Salt | 0.25 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- chickpeas1 tin
- smoked paprika1 tsp
- cumin1 tsp
- olive oil1 tbsp
