You'll love these Spiced Roasted Chickpeas. They're such a tasty and healthy snack.
Roasting chickpeas is simple!
Start with three basic ingredients:
cooked or canned chickpeas
extra-virgin olive oil
Preheat the oven to 200°c and drain and rinse your chickpeas.
Drain and pat the chickpeas pat dry with kitchen paper. It’s essential to make sure they’re totally dry damp chickpeas won’t crisp up in the oven. (Discard any loose skins that have loosened from the outside of the chickpeas.)
Put the chickpeas in a small bowl and toss in olive oil. Transfer the chickpeas to a parchment-lined baking sheet and sprinkle with generous pinches of sea salt. Spread out evenly.
Roast until crispy. Start checking at 20 minutes, but it can take up to 30 minutes for them to become crisp.
Remove and while still warm toss with a pick of your favourite spices.
I use canned chickpeas - never quite prepared enough to have them soaked.
Best eaten on the day of cooking as they lose crispness. You’ll maybe get a second day.
Store them at room temperature. Not good in the fridge, they'll go soft..
Spice them up! Paprika, Smoked Paprika, Chilli, Cumin are all favs of mine.