Spice-roasted chickpeas and seeds
When you bake chickpeas they turn into little golden crispy gems. Just mix them with a little spice and some oil then pop in the oven…it’s that easy!
Canned chickpeas, rinsed and drained
1 400g can
Dried chilli flakes
1 tbs, (pumpkin seed kernels)
1 x 3 second spray(s)
- Preheat oven 180°C. Line a large baking tray with baking paper. Place chickpeas on a plate lined with paper towel. Set aside to drain for 20 minutes.
- Place chickpeas in a medium bowl. Add paprika, chilli and cumin and toss to coat. Spread chickpeas over prepared tray and lightly spray with oil.
- Bake for 20 minutes, stirring halfway through cooking. Add pepitas and stir to combine. Bake for a further 10 minutes or until chickpeas are golden and crisp. Cool completely on tray before serving.
COOK'S TIP: It is important to drain chickpeas well to ensure they are crisp once roasted. Before placing them in the bowl with spices, pat with extra paper towel to remove any excess moisture if necessary. TO STORE: Roasted chickpeas and seeds mixture will keep in an airtight container for up to 3 days.