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Spicy roast chickpeas

A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!

  • Prep: 5 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 115
  • Carbohydrates 12
  • Saturated Fat 0.3
  • Sugar 0.4
  • Protein 6
  • Fat 3
  • Fibre 5
  • Salt 0

Nutrition per serving

  • Calories 115
  • Carbohydrates 12
  • Saturated Fat 0.3
  • Sugar 0.4
  • Protein 6
  • Fat 3
  • Fibre 5
  • Salt 0

Ingredients

  • 400g can chickpeas, drained
  • 1 tsp rapeseed oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander

Method

  1. Heat oven to 180C/160C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

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