Spicy roasted chickpeas
If you like your chickpeas roasted, this recipe’s a keeper – just remember to dry the chickpeas really well for that super satisfying crunch. Can’t handle the spice? You’re free to make them as hot (or not) as you like.
Canned chickpeas, rinsed and drained
1 400g can
Ground cayenne pepper
2 x 3 second spray(s)
- Preheat oven to 160°C. Line a shallow-sided baking tray with baking paper.
- Place chickpeas and spices in a medium bowl and season with salt and pepper. Lightly spray with oil and toss to coat. Spread chickpeas evenly over prepared tray. Lightly spray again with oil. Bake for about 45 minutes, shaking the tray halfway through, or until chickpeas are golden and crisp. Serve warm or at room temperature.
TIP: Not a fan of paprika and cumin? Try swapping them out for flavours you like. Storebought lemon pepper would work well for a hit of freshness - just remove the cayenne pepper too - or for a fibre-filled twist on takeaway hot chips, simply dust with chicken salt!