Snapguide

How to make spicy roasted chickpeas

We love to snack in the evening, but we also need to keep an eye on our fat intake, so this is a less fat alternative to roasted peanuts.

23
STEPS
INGREDIENTS
This is my spice drawer, yes it is a mess, but it is my lovely mess of flavours. I have labeled everything on the lid so I don't have to roam too much to find what I'm looking for. \ud83d\ude1d

This is my spice drawer, yes it is a mess, but it is my lovely mess of flavours. I have labeled everything on the lid so I don't have to roam too much to find what I'm looking for. 😝

See the supply tab for which spices I used. Use what ever spices that takes your fancy. Preheat your oven to 400\u00b0F/200\u00b0C

See the supply tab for which spices I used. Use what ever spices that takes your fancy. Preheat your oven to 400°F/200°C

Drain and rinse the chickpeas. Pat them dry. Remove the skin or not, it is up to you.

Drain and rinse the chickpeas. Pat them dry. Remove the skin or not, it is up to you.

Mix your spices with the oil and add chickpeas, toss to coat.

Mix your spices with the oil and add chickpeas, toss to coat.

Place chickpeas on a baking sheet and bake for 35-40 minutes, stir occasionally until chickpeas are brown and crisp. Serve warm or at room temperature.

Place chickpeas on a baking sheet and bake for 35-40 minutes, stir occasionally until chickpeas are brown and crisp. Serve warm or at room temperature.

Servings:3 Serving Size: 1/3 cup. Calories 141. Fat 4g Carbs: 2g Fibre: 5g Protein: 6g

  • 1.0 Can of chickpeas
  • 1.0Tbsp Oil
  • 1.0tsp Chilli powder
  • 1.0tsp Ground Cumin
  • 1/4tsp Salt
  • 1/8tsp Cayenne pepper
  • 1.0tsp Honey flavoured BBQ powder