Spice-roasted chickpeas and seeds
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1x400g can)
dried chilli flakes
¼ tsp, dried
1 tbs, (pumpkin seed kernels)
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place chickpeas on a plate lined with paper towel. Set aside to drain for 20 minutes.
- Combine chickpeas, paprika, chilli and cumin in a medium bowl. Spread chickpeas over the prepared tray and lightly spray with oil.
- Bake for 20 minutes, stirring halfway through cooking. Add pepitas and stir to combine. Bake for 10 minutes or until chickpeas are golden and crisp. Cool. Serve.