I’ve had chickpeas fried and tend to find them in a Bombay mix snack and other Indian savoury foods. I tend to pick them out as I enjoy them so! And I was extremely happy to see that two lovely fellow foodie bloggers Celeste and Bandhna very recently posted recipes to roast chickpeas!! Yay!!! I thought and I couldn’t wait to open a tin and was inspired to make a peri-peri version!
Thanks to both Celeste and Bandhna, we now have a favourite nibble that is actually good for you. My little one was chomping away on them too and without realising we had shared a whole tin of chickpeas together! I’ve promised to make some more for my husband today so he can snack on them with a cool beer.
1 tin chickpeas drained and rinsed and dried
1½ tbsp sunflower oil
½ tsp garlic granules/powder
½ tsp paprika
⅓ tsp chilli powder or more to taste
1 tsp salt or to taste
• Preheat oven to 200°c/400°f/gas mark 7 and line a baking tray some foil
• Arrange the chickpeas onto the tray and then add all the ingredients starting with the oil, followed by all the seasoning. Massage well into the chickpeas
• Place in the oven to roast for 35-45 minutes, stirring half way through. Keep an eye at how crunchy you would like them towards the end of the roasting process
• Leave them to cool in the tray. You may wish to squeeze a few drops of lemon juice onto them to make them a little tangy, but this will soften them a little