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.
1 can(s), large, drained, large, drained and rinsed
Calorie controlled cooking spray
1 teaspoon(s), level
1 teaspoon(s), level, smoked
2 g, 1 Pinch
1 pinch, freshly ground
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Pat the chickpeas dry with kitchen paper and spread out on a small baking tray. Sprinkle over the cumin, paprika and cayenne pepper, and mist with low calorie spray. Season with salt and pepper, then toss so the chickpeas are all well coated with the spices.
- Roast for 45 minutes, turning halfway through cooking. Serve warm.
You could make double the quantity, then cool and store in an airtight container for up to a week.