Roasted Chickpeas
Packed with vitamins, minerals, protein, and fibre, they’re a great way to help Tamariki feel full for longer and stay focused throughout the day. 🙌💪
With your support, we can make more wholesome snacks like this available to growing families across our communities.
Roasted Chickpeas
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Packed with vitamins, minerals, protein, and fibre, they’re a great way to help Tamariki feel full for longer and stay focused throughout the day. 🙌💪
With your support, we can make more wholesome snacks like this available to growing families across our communities.
Ingredients
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2 15-ounce cans chickpeas (if you want to use dry chickpeas, soak them overnight first)
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2 tablespoons oil
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1/2 to 3/4 teaspoon salt
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2 to 4 teaspoons spices or finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs.
Directions
Heat the oven to 400°F / 200C and place an oven rack in the middle of the oven.
Rinse and drain the chickpeas: Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
Dry the chickpeas: Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
Roast the chickpeas in the oven for 20 to 30 minutes: Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
Toss the chickpeas with the spices: Sprinkle the spices over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.