Roasted chickpeas so easy and yet so delicious
I made a batch of roasted chickpeas last week and many people asked me for the recipe when I put in my Instagram stories so I thought I’d share it on here too.
It couldn’t be simpler to make roasted chickpeas because all you need are store cupboard ingredients. That means you can whip up a batch of these bad boys anytime you fancy!
Why roasted chickpeas, you might ask. Why the hell not, I might reply. Joke aside, they’re the more nutritious cousin of the ubiquitous crisps. We all love crisps but it apart from joy, they don’t bring much to the party. With roasted chickpeas you can get both: pleasure and nutrition. Roasted chickpeas are higher in fibre and protein than potato crisps and they tend to be lower in fat since they are baked, not fried
I like to eat them on their own over a few drinks with friends, or as a hummus topping to make a substantial snack, or even in salads. Their crunchiness works really well as part of a great big mixed salad with creamy avocado, earthy beetroot, crisp lettuce but even fish or meat (some people tell me that it goes well with roasted beef).
The combinations are endless and I’d love to hear about yours, so do share!
- 2 tins of chickpeas
- 1 tbsp. olive oil
- 2 tsp. smoked paprika
- 1 tsp. cumin
- ½ tsp. turmeric
- ½ tsp. chilli flakes
- ¼ tsp. sea salt
All you need to do is drain the drain chickpeas really well in a colander. If you can leave them to drain for 30min or so. Then dry the chickpeas out further by patting them down with a clean cloth.
Once that’s done, place your chickpeas on a baking tray along with the rest of the ingredients. Mix well with your hands until the chickpeas are completely coated.
Then bake in a preheated over for 40min turning them around after 20min to avoid getting some singed chickpeas and some squidgy ones.
Leave your roasted chickpeas to cool and keep in an airtight container for a few days.