Crunchy Roasted Chickpeas
A tin of chickpeas that comes out of the oven tasting like a snack packet.
Serves 6 40 min 8g proteinKid-friendly
VegetarianVeganGluten freeLegumesBakeLunchboxBudget
Plan it this weekIngredients
- Tinned chickpeas800 g
- Olive oil25 ml
- Smoked paprika3 g
Method
- Heat the oven to 200C. Drain and rinse the chickpeas, then roll them dry in a clean tea towel.
- Rub off any loose skins as you dry them — the skins are what stop them crisping.
- Toss the dry chickpeas with the oil and paprika and spread them in a single layer on a tray.
- Roast for 30-35 minutes, shaking the tray twice, until they rattle and are hard all the way through.
- Cool completely on the tray before they go in a container; sealed warm they soften overnight.
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- Tinned chickpeas · 800 g
- Olive oil · 25 ml
- Smoked paprika · 3 g