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.
Curried roast chickpeas
Ingredients
4
servings
-
- 2 tins
- 2 tbsp
- 3 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- 1 tsp
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Preparation
Preheat the oven to 200ºC/180ºC fan/gas mark 6.
Pour the drained chickpeas into a clean tea towel and dry off any remaining residue, removing any skins that may have come loose.
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.
Once cooked, pour the chickpeas into a bowl and add the spices, salt and pepper. Mix well, ensuring all the chickpeas are evenly coated.
Allow to cool before eating.
