Crispy roasted chickpeas
Serves 3 - 4
Easy
Prep:
Cook:
A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!
Skip to ingredients
Units:
- 1 x 400g can chickpeasdrained
- 1tsp rapeseed oil
- 2tsp smoked paprika
- 2tsp ground cumin
- 2tsp ground coriander
- ½tsp cayenne pepper
Nutrition: per serving (3)
- kcal115low
- fat3glow
- saturates0.3g
- carbs12g
- sugars0.4glow
- fibre5g
- protein6ghigh
- salt0glow
Method
step 1
Heat oven to 200C/180C fan/gas 4.
step 2
Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt.
step 3
Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy.
step 4
Leave to cool, then store in an airtight container.
