Name: Spicy roasted chickpeas
Prep time: 5 minutes
Cook time: 25-30 minutes
Yield: 4
Ingredients: 400g tin chickpeas; 2 tsp rapeseed oil; half tsp ground cumin; half tsp chilli powder

These crunchy chickpeas are a great alternative to crisps or peanuts and a good source of fibre.

Serves

Prep

5 minutes

Cook

25-30 minutes

Nutritional Information:

Each 50g serving contains (excludes serving suggestion)

KCal: 79
Carbs: 8.1g
Fibre: 2.9g
Protein: 3.9g
Fat: 2.9g
(Medium)
Saturates: 0.2g
(Low)
Sugars: 0.4g
(Low)
Salt: 0.4g
(Medium)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

400g tin chickpeas
2 tsp rapeseed oil
half tsp ground cumin
half tsp chilli powder

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Method

Step 1

Drain and rinse the chickpeas, and pat dry with kitchen paper.

Step 2

Preheat the oven to 190°C/gas 5. Oil a large baking tray with 1 tsp rapeseed oil and place the tray in the oven for 3 minutes.

Step 3

Spread the chickpeas onto the hot baking tray and cook for 15 minutes, mixing a couple of times to make sure they cook evenly.

Step 4

Remove from the oven, place the chickpeas in a bowl and drizzle with the remaining oil. Mix well. Add the cumin and chilli powder. Mix again and tip back onto the baking tray.

Step 5

Roast for another 10-15 minutes until brown and crunchy.

Step 6

Serve immediately or enjoy cool.

Recipe tips

These can be made the day before and stored in an airtight container. If you’d like to serve them warm just reheat in a hot oven for two minutes.
This snack counts as half a portion of fruit and veg.