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Roasted Spiced Chickpeas

Brenda Janschek
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins

Ingredients
  

  • 400 gram tin chickpeas drained and rinsed
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon sea salt extra for taste
  • ½ teaspoon garlic powder
  • 1/2 teaspoon paprika
  • ½ teaspoon cumin
  • pinch of chilli powder optional
  • Cracked black pepper

Instructions
 

  • Preheat oven to 175 degrees. Prepare a rimmed baking sheet with parchment paper.
  • Dry chickpeas in a tea towel REALLY WELL. Remove any skins which have come loose. Leave the chickpeas to air dry for a few minutes.
  • Place chickpeas in a medium bowl. Stir through olive oil to coat the chickpeas..
  • Pour chickpeas onto the prepared baking tray. Roast for 25-30 or until golden and crispy. I like to stir them half way through.
  • Remove from oven and toss with spices and salt while still warm. Allow to cool.
  • Store in container for up to 3 days.

Notes

If you want your chickpeas to stay crispier for longer, switch off the oven and leave the chickpeas in there to dehydrate until the oven is completely cool. Even leave overnight.