Crispy roasted chickpeas
- Good Food team
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Serves 3 - 4
Easy
Prep: 5 mins
Cook: 35 mins
A star rating of 3 out of 5.35 ratingsRate
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A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!
Dairy-free
Egg-free
Gluten-free
Healthy
Nut-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 x 400g can chickpeas
drained
-
1tsp rapeseed oil
-
2tsp smoked paprika
-
2tsp ground cumin
-
2tsp ground coriander
-
½tsp cayenne pepper
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Nutrition: per serving (3)
-
kcal115
low
-
fat3g
low
-
saturates0.3g
-
carbs12g
-
sugars0.4g
low
-
fibre5g
-
protein6g
high
-
salt0g
low
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Method
-
step 1
Heat oven to 200C/180C fan/gas 4.
-
step 2
Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt.
-
step 3
Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy.
-
step 4
Leave to cool, then store in an airtight container.
Recipe from Good Food magazine, June 2016
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A star rating of 3 out of 5.35 ratings
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