An update on an old roasted chickpeas recipe, to use up leftover chickpeas in a bid to reduce food waste and limit trips to the shops.
First whack the oven on to preheat, I’ve gone for 200°C.
Drain and rinse a can of chickpeas (or soak dried) then pat dry. To get a nice crisp it’s really important that the chickpeas are really dry first, so if you have time leave them to air out for a while. Don’t worry about the skins.
Toss in oil (I sprayed with Rapeseed) and salt and pop into the oven without any other seasonings for about ten minutes. Don’t drench in oil, you just need enough to coat the chickpeas. You don’t want the spices to burn, so add towards the end. I’ve gone for smoked paprika, but black pepper, cayenne and cumin is a nice combo, or any other herbs and spices that take your fancy.
You could even try a sweet batch of roasted chickpeas with brown sugar or stevia and cinnamon or whatever else is on the spice rack.
If you have one of these cooking sheets that allows air to circulate for extra crispiness, then great. Otherwise a sheet of baking paper or tin foil will do the job.
After roasting for about 15 minutes, or until desired crunchiness, eat while warm and crispy or save for later if you prefer a chewy texture to your roasted chickpeas. They don’t keep fresh long though, so you can’t really make a batch in advance.
I’ve just added them to the “recipes” highlight on my Instagram feed if you want to watch along. Enjoy!