Crunchy Roasted Chickpeas
These crunchy roasted chickpeas are moreish and perfect shared over a drink with friends. They're easy to make, flavourful and best of all they're healthy! Suitable for vegans plus are gluten-free, nut-free and dairy-free.
Ingredients
- 420 g chickpeas, (1 can)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground coriander
- ½ tsp salt
- ¼ tsp Pepper, freshly ground
- 1 tablespoon olive oil
- 1 tablespoon olive oil
Instructions
- Preheat oven to 200 degrees celsius.
- Lightly spray a baking sheet with non-stick spray. Set aside.
- Rinse and thoroughly dry the chickpeas in a paper towel.
- In a small bowl, mix together cumin, paprika, garlic powder, salt and pepper. Set aside.
- Bake dried chickpeas in the preheated oven on prepared baking sheet for 15 minutes (do not add the other ingredients yet).
- Remove the chickpeas from the oven and drizzle ½ tablespoon olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.
- Add spices to chickpeas and stir until evenly coated.
- Return to the oven and bake for 10 more minutes, then stir.
- Return stirred chickpeas to the oven and bake them for an additional 5-10 minutes until desired crispiness is achieved (a total of 30-35 minutes of baking).
- Turn off oven and leave the oven door ajar. Let chickpeas cool in the oven to achieve maximum crispiness.
Notes
- Once made, these will store in an airtight container for up to 4 days.
- If you need to crisp them up again, put them into the oven at 150 degrees celsius for about 5 minutes.