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Spicy Roasted Chickpeas

Spicy Roasted Chickpeas

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A great snack if roasted until crispy or a perfect winter salad topping, these spicy chickpeas loaded with protein will keep you fueled.
By Blandine Wilcox

Spicy Roasted Chickpeas

This recipe makes for lovely nibbles: chickpeas rolled in spices and roasted in the oven. We also love these as salad or soup toppings, a nice addition to any winter dish, really.

See Also

Spicy Roasted Chickpeas

Blandine Wilcox
A great snack if roasted until crispy or a perfect winter salad topping, these spicy chickpeas loaded with protein will keep you fueled.
Course Side, Snack

Ingredients
  

  • 400 g 14 ounces cooked chickpeas
  • 1 tsp caraway seeds
  • 1 tsp ground cumin
  • 1 tsp ground smoked paprika
  • A good pinch of salt

Instructions
 

  • Preheat the oven to 200°C. (392F)
  • Place the chickpeas in a large tea towel and rub them in it, in order to dry them and remove any skin that would come off.
  • Place them on a large baking tray covered with baking paper. Sprinkle the spices and the salt and mix with your hands to cover to ensure the chickpeas are covered in spices.
  • Place in the oven and cook for 25min. Take out of the oven and leave to cool down. Keeps 2-3 days in an air-tight jar.

 

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