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Snack
Roasted Spiced Chickpeas
Chickpeas roasted until crisp, then tossed in smoked paprika, cumin and chilli and cooled on the tray so they crisp further. Best eaten the day they are made.
- Serves
- 4
- Prep
- 10min
- Cook
- 35min
- Total
- 45min
Programs: Fat Loss, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 229kcal
- Protein
- 8.5g
- Carbs
- 27g
- Fat
- 10.2g
- Fibre
- 7.7g
Ingredients
For 4 servings · MetricUS
- 480gchickpeas, drained and rinsed
- 2 tbspolive oil
- 1½ tspsmoked paprika
- 1 tspground cumin
- ½ tspchilli powderadjust to taste
- ¾ tspsalt
- ¼ tspgarlic powder
- 18 ozchickpeas, drained and rinsed
- 2 tbspolive oil
- 1½ tspsmoked paprika
- 1 tspground cumin
- ½ tspchili powderadjust to taste
- ¾ tspsalt
- ¼ tspgarlic powder
Method
Prep for roasting.
Preheat the oven to 200C (400F) and line a large baking tray with parchment.
Dry the chickpeas.
Drain and rinse the chickpeas, then tip them onto a clean tea towel or a few layers of kitchen paper. Rub and pat them dry hard, this is the step that actually determines whether they crisp up or steam in the oven, so don't skip it or rush it.
Pick out any loose skins that came away while drying, they burn before the chickpeas finish and taste bitter.
Roast the chickpeas.
Spread the dried chickpeas in a single layer on the tray, with space between them. A crowded tray steams instead of roasts.
Drizzle with half the olive oil and toss well, then roast for 15 minutes.
Remove the tray, toss the chickpeas, drizzle over the remaining oil and roast for another 15 minutes.
Season and finish.
Take the tray out and sprinkle over the smoked paprika, cumin, chilli powder, salt and garlic powder while the chickpeas are still hot from the oven, the residual heat toasts the spices onto the surface. Toss well to coat evenly.
Return to the oven for a final 5 minutes to set the spice coating, then cool on the tray for 10 minutes before eating. They crisp up further as they cool.