Roasted sweet paprika chickpeas! A healthy snack and good source of protein and fibre. I added a dash of maple syrup for some sweetness.
Recipe care of www.katliciousbites.com (I adapted a little, by putting seasoning on after chickpeas are roasted).
Play around with different spice combinations, you can’t go wrong!
Ingredients
2 cans chickpeas
1 tbsp olive oil
1 tsp sweet paprika
1 tsp garlic powder
1/2 tsp Himalayan salt
2 cans chickpeas
1 tbsp olive oil
1 tsp sweet paprika
1 tsp garlic powder
1/2 tsp Himalayan salt
Dash of maple syrup
Method
1. Preheat the oven to 180°C. Line a baking tray with baking paper and set aside.
1. Preheat the oven to 180°C. Line a baking tray with baking paper and set aside.
2. Drain and rinse the chickpeas. Pat dry with paper towels or leave them to air-dry for a few minutes. The drier the chickpeas, the crunchier they will be. The skin of the bean may peel off as you pat them dry. If you prefer, remove any loose skins.
3. Place the chickpeas and all other ingredients into a medium bowl and toss until evenly coated.
4. Spread the chickpeas out in a single layer on the prepared baking sheet.
5. Put in the oven and roast for 30 to 40 minutes. Stir the chickpeas or shake the baking tray every 10 minutes. Chickpeas are done when golden brown and crunchy on the outside.
6. Serve while the chickpeas are still warm and crunchy. They will gradually lose their crunchiness as they cool.
