Roasted Chickpeas

Serves: 6|Prep: 5 minCook: 20-30 min

These crunchy Roasted Chickpeas are the perfect snack to whip up with your kids during the holidays and have on hand for when hunger hits! Chickpeas are packed with protein and fibre to fill little tums, plus this recipe is super simple to make so your kids can get involved in the kitchen too – let them experiment with different flavour combos and see which they love the most. Packaged them up and take them with you on days out or pop them in lunchboxes.

Ingredients

Method

1x400g chickpeas, canned, rinsed and drained
1 tbs extra virgin olive oil
1-2 tsp spices (mild paprika, cumin, rosemary, thyme, etc.)

1.	Preheat the oven to 200ºC and line a baking tray with baking paper.
2.	Rinse, drain and dry the chickpeas with a clean tea towel 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 mins.
3.	Toss the chickpeas with olive oil.
4.	Spread the chickpeas out in an even layer on the baking sheet. Roast the chickpeas in the oven for 20 to 30 mins.
5.	Stir the chickpeas or shake the pan every 10 mins. 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.
6.	Toss the chickpeas with the spices.

Tip:

Play around with different spice combinations. For example, swap olive oil to coconut oil and use cinnamon instead of spices. Serve immediately, store in the fridge for up to 2 weeks or freeze for up to 4 months.