Smoky Paprika Roasted Chickpeas
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Roasted until they rattle, these chickpeas are the savoury nibble to reach for instead of crisps. A coat of paprika and olive oil crisps them into golden, craggy little morsels that are impossible to stop eating. Serve them warm in a bowl to start a meal, or scatter over soups and salads for crunch.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for cooked chickpeas (from dried) - we add the cheapest by default.
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Choose a product for paprika - we add the cheapest by default.
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Local shop1/2 tsp ground cumin
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Local shopto taste sea salt
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 45 minutes from start to finish.
Heat the oven to 200C / 180C fan and line a baking tray.
If using dried chickpeas, soak and simmer until tender, then drain and pat thoroughly dry with a clean tea towel - dry chickpeas crisp best.
Toss the chickpeas with the olive oil, paprika, cumin and a good pinch of salt.
Spread in a single layer on the tray and roast for 35-40 minutes, shaking halfway, until deep golden and crunchy.
Let them cool for 5 minutes (they crisp further as they cool), then tip into a bowl to serve.
Nutrition
Estimated per serving
Cook's tip
Unsweetened and high in fibre, these fit a blood-sugar-friendly snack. Eat them the day they are made - they lose their crunch if stored overnight.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Blood-Sugar-Friendly describes a lower-sugar, lower-refined-carbohydrate way of cooking. It is a food style, not medical advice - please speak to a qualified professional about your own diet.