Spicy Roasted Chickpeas
Snack time can be overwhelming with all of the choices out there, however, unfortunately, a lot of them can be unhealthy. When I’ve had enough of snacking on nuts and seeds, I like to mix things up with this oh-so-easy-to-make snack of Spicy Roasted Chickpeas. Not only are they a great source of plant-based protein, which helps keep you feeling full longer, but this recipe really satisfies that salty craving.
Print
Spicy Roasted Chickpeas
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
I’ve chosen to go the spicy route on this recipe, however any flavours you like will work well. Spices such a curry powder, garam masala and cayenne pepper or dried herbs such as rosemary and thyme will make a nice savoury flavour as well.
Ingredients
Scale
- 15-ounce can chickpeas
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon. paprika
- Sea Salt
Instructions
- Heat the oven to 450°F.
- Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink.
- Rinse thoroughly under running water to remove any excess liquid from the can.
- Pour the chickpeas onto a clean dishtowel or paper towl to pat dry. The more liquid you can remove the crispier they will become. If you have time, leave them to air-dry for an hour or so.
- In a bowl, toss the chickpeas with olive oil, spices and a pinch of sea salt.
- Roast the chickpeas in the oven for 25 to 30 minutes. Stir the chickpeas or shake the pan every 10 minutes, checking them to ensure they do not burn.
- Remove from oven and serve.
- These are best served warm as they may lose a little crispy’ness as they dry, however the flavour is still good.
- Enjoy!
Want more quick and easy recipes? Grab a copy of my 5-Ingredient Recipes Cookbook!
2 Comments