Recipes
Snack
Crispy roasted chickpeas with paprika and cumin
Canned chickpeas roasted with olive oil until crunchy and tossed with warm spices, a salty, high-fibre swap for chips.
Vegetarian Budget Mediterranean
- Prep
- 5 min
- Cooking
- 30 min
Per serving
227 kcal
- Protein
- 10 g
- Carbs
- 30 g
- Fat
- 9 g
- Fibre
- 9 g
In these plans
Check every ingredient for allergies and intolerances, and read product labels. Health and safety
- Canned chickpeas, drained, drained and rinsed 520 g ≈ 3 ¼ cups
- Olive oil 1 ½ tbsp 20 g
- Paprika 1 ½ tsp
- Ground cumin 2 tsp
- Salt, a pinch ¼ tsp
Steps
- Heat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Pat the chickpeas very dry with a clean towel and pick off any loose skins.
- Toss the chickpeas with the olive oil on the baking sheet and spread them in one layer.
- Roast for 25 to 30 minutes, shaking the pan halfway, until golden and crunchy.
- Toss the hot chickpeas with the paprika, cumin and salt.
- Let them cool for 5 minutes on the pan; they get crispier as they cool.
Tip: Add the spices after roasting: they stick better and won't burn in the oven.
No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.
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