CRUNCHY AND SPICED CHICKPEAS

That can of chickpeas standing in your pantry has kept a secret from you.  Roast them and it transforms into a crispy, savory snack that you can eat by the handful or add to salads.

You’ll need

  • 1 x 400g can chickpeas
  • 3 Tbs olive oil
  • 1 tsp salt
  • 4 x ½ tsp each spices such as garlic powder, onion powder, chili powder, cumin, smoked paprika, curry powder or dried herbs or simply make a blend of your favorite spices.

Method

  1. Heat the oven to 200°C.
  2. Rinse and drain the chickpeas, place in a strainer over the sink and rinse thoroughly with cold water.
  3. Place the chickpeas on towel paper or a clean dishcloth and pat until very dry.
  4. Spread the chickpeas out on a baking tray; pour over the olive oil and salt. Using your hands, toss around to make sure it is all covered.
  5. Roast for 20-30 minutes until golden, dry and crispy on the outside.
  6. Remove and place into a bowl. Sprinkle the spices on top and mix until they are evenly coated. Serve immediately.

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