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Spicy roasted chickpeas

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These crunchy chickpeas are a great alternative to crisps or peanuts and a good source of fibre.
Serves
6
Prep
5 minutes
Cook
25-30 minutes
Each 42g serving contains (excludes serving suggestion)
KCal
62
Carbs
0.0g
Fibre
2.3g
Protein
3.0g
Fat
2.3g
Saturates
0.20g
Sugars
0.2g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
400g tin chickpeas
2 tsp rapeseed oil
half tsp ground cumin
half tsp chilli powder
Method
  1. Drain and rinse the chickpeas, and pat dry with kitchen paper.
  2. Preheat the oven to 190°C/gas 5. Oil a large baking tray with 1 tsp rapeseed oil and place the tray in the oven for 3 minutes.
  3. Spread the chickpeas onto the hot baking tray and cook for 15 minutes, mixing a couple of times to make sure they cook evenly.
  4. Remove from the oven, place the chickpeas in a bowl and drizzle with the remaining oil. Mix well. Add the cumin and chilli powder. Mix again and tip back onto the baking tray.
  5. Roast for another 10-15 minutes until brown and crunchy.
  6. Serve immediately or enjoy cool.
Chefs tips
  • These can be made the day before and stored in an airtight container. If you’d like to serve them warm just reheat in a hot oven for 2 minutes.
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