This is a great chickpea recipe for times when you fancy something savoury with a bit of a kick. These spicy roasted chickpeas can be eaten on their own or thrown on top of a salad to add some crunch.
Spices are great for our health in general as they have lots of anti-inflammatory and antioxidant properties and the polyphenols contained in them as well as the fibre in the chickpeas will keep our gut microbiome happy.
Ingredients
1 x 400g can chickpeas, drained
1-2 teaspoons of extra virgin olive oil
2tsp smoked paprika
2tsp ground cumin
2tsp ground coriander
½tsp cayenne pepper
Method
Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the olive oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 30 minutes, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.
This is one of those recipes that works well when you batch them and have something handy for snacking on during the day. They're very portable and great to take with you and enjoy on the go!
Give them and try and let us know your marks out of ten (I give them 9.5)!
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