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Curried roast chickpeas

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2 tins tin chickpeas chickpea
(drained and rinsed)
2 tbsp tbsp rapeseed oil rapeseed oil
3 tsp tsp curry powder curry powder
1 tsp tsp garlic powder garlic powder
1 tsp tsp paprika paprika
1 tsp tsp sea salt sea salt
1 tsp tsp black pepper black pepper
(freshly ground)

Curried roast chickpeas

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45 min


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.