Tinned chickpeas roasted until crunchy and tossed in smoked paprika and garlic; a snack, or a topping for salads and soups. Serves 4.
2 tins800g
1tbsp
0.5tsp
1tsp
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 800g | 2 tins | — | |
| 2 | | 1tbsp | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 0.5tsp | — | — |
Turn the oven to 200 °C (180 °C fan).
Tip the chickpeas into the sieve.
Tinned chickpeas · 800 g
Rinse under cold running water and shake well.
Tip them onto a large baking tray, about 30 × 40 cm, and pat them very dry with kitchen paper, rubbing off any loose skins as you go.
Drizzle over the olive oil and stir to coat.
Extra-virgin olive oil · 1 tbsp
Add the salt and spread the chickpeas out in a single layer.
Salt · 0.5 tspUsing oven gloves, put the baking tray in the oven.
Roast for about 30 minutes, shaking the tray halfway, until golden and crunchy right through; bite one to check.
Using oven gloves, take the baking tray out.
Scatter over the paprika straight away.
Smoked paprika · 1 tspScatter over the garlic powder and stir to coat.
Garlic powder · 0.5 tspLeave on the tray for 10 minutes; they crisp up more as they cool.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 200 °C (180 °C fan).⏱ 15 min |
| 2 | 800 g | | Tip the chickpeas into the sieve.⏱ 20sResultTinned chickpeas |
| 3 | Tinned chickpeasstep 2 | | Rinse under cold running water and shake well.⏱ 40sResultRinsed chickpeas |
| 4 | Rinsed chickpeasstep 3 | | Tip them onto a large baking tray, about 30 × 40 cm, and pat them very dry with kitchen paper, rubbing off any loose skins as you go.⏱ 2 minResultDried chickpeas |
| 5 | 1 tbsp | | Drizzle over the olive oil and stir to coat.⏱ 20sResultOiled chickpeas |
| 6 | 0.5 tsp | | Add the salt and spread the chickpeas out in a single layer.⏱ 5sResultSalted chickpeas |
| 7 | — | | Using oven gloves, put the baking tray in the oven.⏱ 10sResultSalted chickpeas |
| 8 | — | | Roast for about 30 minutes, shaking the tray halfway, until golden and crunchy right through; bite one to check.⏱ 30 minResultCrisp chickpeas |
| 9 | — | | Using oven gloves, take the baking tray out.⏱ 10sResultCrisp chickpeas |
| 10 | 1 tsp | | Scatter over the paprika straight away.⏱ 5sResultChickpeas with paprika |
| 11 | 0.5 tsp | | Scatter over the garlic powder and stir to coat.⏱ 20sResultSpiced chickpeas |
| 12 | — | | Leave on the tray for 10 minutes; they crisp up more as they cool.⏱ 10 minResultCooled roasted chickpeas |
| Total Time | 48 min | ||
| Nutrient | Per serving |
|---|---|
| 271kcal | |
| 15g | |
| 7g | |
| 0.8g | |
| 34g | |
| 0.7g | |
| 8g | |
| 936mg |
Tinned chickpeas roasted until crunchy and tossed in smoked paprika and garlic; a snack, or a topping for salads and soups. Serves 4.
What you’ll doYou will rinse and dry tinned chickpeas, toss them in oil and salt, roast them until crunchy, then toss them in paprika and garlic powder.
