Roasted Chickpeas

(front paprika flavour, rear curry flavour)

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5 from 1 vote

Table of Contents

Roasted Chickpeas

Roasted chickpeas are delicious on salads or as a snack

Servings: 4

Author: Helen Best-Shaw

Prep Time5 mins

Cook Time1 hr 30 mins

Total Time1 hr 35 mins

Ingredients

• 1 can of chickpeas (rinsed and drained)
• Olive Oil
• Flavourings – powdered paprika (curry powder etc.)
• Salt & Pepper

Instructions

• Pre heat oven to GM1 / 140C
• Pour a good glug of olive oil into a small pan and add a couple (to taste) of teaspoons of flavouring, heat stirring all the time until oil is hot and the spices are smelling strongly.
• Add and stir in the chick peas until they are coated.
• Pour coated chickpeas into a baking tray and put in oven.
• Take the tray out and give a good shake every 15 mins to prevent peas sticking.
• They are done when they are crunchy all the way through, the texture would have completely changed and they would have shrunk but about a third. Cooking times vary but will be between 1 to 1 ½ hours depending on size of chickpeas.
• Cool on a sheet of kitchen paper to absorb any excess oil and store in an airtight container when cool. They should keep at least a couple of weeks.

Notes

Do check them regularly as they go from slightly underdone to burnt with alarming rapidity.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Roasted Chickpeas

Amount Per Serving (4 servings)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

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Variations

I have a pot of powdered dried sun dried tomatoes that I want to use.

Wasabi powder would be lovely – I shall go and but some from the Japan Centre which has a wonderful supermarket in the basement and the best and cheapest sushi in London – I tried using wasabi paste but it would not mix in the oil.

Roasted pumpkin and squash seeds are delicious cooked the same way, it seems such a shame to through them away when cooking squashes etc. I read somewhere that pumpkin seeds are meant to act as an appetite suppressant, which is an added bonus for a healthy snack! You can also serve them alongside these Goodlife Veggie meals.