These roasted chickpeas make for a super healthy and really tasty, simple snack to make at home. It’s a great way to get more gut healthy fibre into your diet whilst also being great to snack on, not only because they taste great, but because they fill you up as well. Enjoy!
Roasted Chickpeas. V, Ve. GFPrint This
- 1 Can chickpeas
- 1 Tbsp olive oil
- 2 Tsp salt
- Cracked black pepper
- 2 Tsp spices - whatever you fancy: chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or others.
Heat the oven to 200 C, Gas 6 or 180 Fan. Rinse and drain the chickpeas. Dry the chickpeas by patting with a paper towel (this is an important bit to make sure they crisp up)
Toss the chickpeas in the olive oil & salt and spread out in an even layer on a rimmed baking sheet. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
Roast the chickpeas for 20 to 30 minutes. Shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. Chuck in the spices and coat and then pop back in for another 10 minutes.
The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle. Pop them in an airtight container for up to a week – they will gradually lose their crispiness as they cool, becoming amazingly chewy.