Oven roasted chickpeas

Adapted from the original post by The Bethnal Greens, with permission. Follow them on Instagram @the_bethnal_greens

Roasted chickpeas are a popular snack all over the Middle East and beyond. If you are looking for a healthier, cheaper and zero waste snack for your, movie night, office desk or long walk this might be for you.

Using alternative spices such as cumin and chilli could be used along with garlic or onion powder to make for equally delicious alternatives.

This is a great one to do when you are using the oven for something else as they don’t take up much space.

Ingredients:

200g dried chickpeas (or 2 tins drained)
1 tbsp smoked paprika
1 tbsp salt
3 tbsp olive oil

Method:

If using dried chickpeas, soak chickpeas overnight and boil for 45-60 mins.
If using tinned chickpeas, simply drain and wash
Preheat the oven to 200° C
Spread the chickpeas onto reusable kitchen towel or napkin, pat dry
Once dry, place the chickpeas into a mixing bowl, add the remaining ingredients and mix well
Return the chickpeas onto a roasting tin lined with baking paper or silicone mat. They should be spread out enough so that they are on a single layer.
Place in a preheated oven for 15 minutes, then give the pan a good shake to move the chickpeas around and roast for another 15 minutes, shake once more and bake for a final 10-15 min. Keep an eye on the chickpeas for the remaining 5-10 minutes to avoid any burning.
Can be eaten hot or cold. Keep in the fridge for up to 3 days.

Why not tell us in the comments how you like to make your oven roasted chickpeas?