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Curried roast chickpeas

Curried roast chickpeas image
Difficulty Easy
Preparation 0 min
Cooking 45 min


4 servings
    • 2   tins
    • 2   tbsp
    • 3   tsp
    • 1   tsp
    • 1   tsp
    • 1   tsp
    • 1   tsp


    Crisp, crunchy and spicy, these curried roast chickpeas are a delicious vegan snack. Food blogger Jemma Andrew-Adiamah this recipe as a healthier alternative to crisps. If you fancy a drink with your chickpeas the spicy flavour will pair perfectly with a glass of Peuceta Primitivo.

  1. Preheat the oven to 200ºC/180ºC fan/gas mark 6.

  2. Pour the drained chickpeas into a clean tea towel and dry off any remaining residue, removing any skins that may have come loose.

  3. Transfer the chickpeas to a non-stick baking tray and toss in the oil to coat. Bake for 35 - 40 minutes, until golden brown and crisp.

  4. Once cooked, pour the chickpeas into a bowl and add the spices, salt and pepper. Mix well, ensuring all the chickpeas are evenly coated.

  5. Allow to cool before eating.