Baked Chickpeas

Print Recipe

5 from 2 votes

Crispy, flavoursome chickpeas perfect for snacking or adding texture to salads.

Prep Time5

Cook Time30

Total Time35

Course: Snack

Cuisine: Asian Influenced

Servings:

Calories: 87kcal

Author: Amy

Ingredients

1 (400g/14oz) Can of Chickpeas
1 tablespoon Olive Oil
2 teaspoon Mild Curry Powder * See notes for alternatives

Instructions

Preheat oven to 200c / 400f / Gas 6 and line a baking sheet with parchment paper.
Drain and rinse the chickpeas.
Spread the chickpeas on kitchen towel and pat dry, removing any loose skins.
Transfer the chickpeas to a mixing bowl, add the oil and curry powder (or spice of choice) and mix to make sure all the chickpeas are coated.
Transfer the chickpeas to the prepared baking tray and spread
Bake for 25 to 30 minutes, or until golden brown and crispy.

Notes

OTHER FLAVOUR IDEAS: Why not try replacing the curry powder with

Italian Mixed Dried Herbs (eg oregano, basil and rosemary) (2tsp)
Sumac (2 tsp)
Smoked Paprika (2 tsp)
Honey and Cinnamon (replace olive oil with coconut or vegetable oil and mix with ¾ teaspoon of ground cinnamon. In the last 5 mins of cooking, remove from the oven, place in a bowl and toss in 1 tablespoon of honey. Return to the baking tray and bake for the remaining time)

BABIES/TODDLERS: Whole chickpeas can pose a choking hazard to babies and young toddlers but if you would still like to try this snack with your tot you can chop the chickpeas before roasting them.

LEFTOVERS: Cover and store at room temperature for 2-3 days. Do not refrigerate as this causes the chickpeas to become soft and chewy.

Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutrition