cooking with nothing

Spicy roasted chickpeas

I’ve most definitely overdone hummus, so I searched for a different way to use chickpeas as more of a snacky thing (which I  have limited options for). I’ve already tested paprika and chilli on the hypoallergenic diet, but those who haven’t can easily substitute in some diet-friendly options, like coriander powder.

Here’s a great chickpea-as-a-snack option from Anja’s Food 4 Thought.

Serves 6

• 2 cups x cooked chickpeas
• 1 TBSP x olive oil
• 1 tsp x salt
• 1 tsp x ground cumin
• 1 tsp x ground paprika
• 1/2 tsp x cayenne pepper (or to taste)

Preheat oven to 180C/375F.

Spread the cooked chickpeas on a kitchen or paper towel and pat dry.
Combine spices and salt in a small bowl. Coat chickpeas with olive oil, then sprinkle spice mix over them. Toss until evenly coated.

Arrange in a single layer on a baking sheet. Roast for about 45 minutes, or until crunchy and no longer soft inside. Let cool. Ready to serve.

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