🌍 Mediterranean recipesSnack
Roasted Chickpeas
By Groceree
Also known as Crunchy Roasted Chickpeas
Tinned chickpeas dried thoroughly, roasted in olive oil until they crunch all the way through, and tossed hot with smoked paprika, cumin and salt. A snack that disappears faster than it takes to make.
Last updated
- Servings
- 4 servings
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
Ingredients
tinned chickpeas800 g
olive oil2 tbsp
smoked paprika1 tsp
ground cumin½ tsp
garlic powder½ tsp
salt¾ tsp
lemons (optional)½
Instructions
- 01
Heat the oven to 200°C.
- 02
Drain and rinse the , then dry them very thoroughly in a tea towel, rubbing off any loose skins. Wet steam instead of crisping.
- 03
Spread them on a tray in a single layer and roast, without oil, for 10 minutes to dry further.
- 04
Toss with the and roast for 20 to 25 minutes more, shaking the tray, until golden and crunchy right through.
- 05
Toss straight away with the , , and , and finely grate over the zest of the , if using, while hot.
- 06
Cool on the tray; they crisp more as they cool. Store in an open jar.
Notes
- Dry them completely and roast in one layer — crowding makes them chewy.
- Add the spices after roasting so they do not burn.
- Keep them uncovered. A sealed jar traps moisture and softens them.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 9 g
- Carbs
- 26 g
- Fat
- 8 g
Estimated from the ingredients.
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