- Hot & Bold
- Sides
- Vegan
- Prep 5 min
- Cook 30 min
- Serves 4 as a snack
Crunchy, smoky and dangerously easy to finish in one sitting. Dry the chickpeas properly and the oven does the rest. Bring a bowl to the table and watch it disappear.
Ingredients
- 2 tins (400 g each) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1½ tsp smoked paprika
- 1 tsp chili flakes
- 1 tsp garlic powder
- ½ tsp ground cumin
- 1 tsp brown sugar
- 1 tsp fine salt
- Juice of half a lime, to finish
Method
- Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper.
- Pat the chickpeas completely dry with a clean tea towel and remove any loose skins.
- Toss them with the olive oil on the tray and roast for 15 minutes.
- Mix the paprika, chili, garlic powder, cumin, sugar and salt. Sprinkle over the hot chickpeas and shake the tray to coat.
- Roast for another 10 to 15 minutes, until crisp and deep red.
- Squeeze over the lime and eat straight away, while still crunchy.
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