These spiced chickpeas make a delicious alternative to the usual bowls of nuts and crisps that are usually served up with pre-dinner drinks, and they’re much healthier too! Chickpeas aren’t just cheap and delicious – they pack a good hit of protein, zinc and fibre in every portion, and even count towards your 5 a day. All you need is a dash of cayenne, a dusting of cumin, a pinch of garlic and a sprinkle of salt, and you can turn the humble chickpea into a tasty, crunchy nibble that’s definitely worthy of a space on your next party table
- 400g tin chickpeas
- 1tsp cayenne pepper
- 1tsp garlic powder
- 1tsp cumin
- 1tsp salt
- 2tbsp olive oil
Pre-heat oven to 175°C/345°F/Fan 160°C/Gas Mark 4.
Drain and rinse the chickpeas, then leave to dry on a sheet of kitchen roll.
Measure out the salt and spices into a small bowl and stir to combine.
Drizzle a baking sheet with the olive oil. Transfer the dried chickpeas onto the tray and shake so that they roll around and become coated in the oil.
Sprinkle over the spice mix and repeat the shaking process until each chickpea has an even coating of salt and spice.
Bake for 40-45 minutes, shaking the tray regularly to turn the chickpeas and prevent burning.
Leave to cool for 5-10 minutes, and serve warm.
The chickpeas are best served warm, but they will keep in an airtight container for 2-3 days if you do have any left over.