Oven roasted spicy chickpeas recipe

I once found some delicious-looking spicy chickpeas in a European supermarket.

Little Miss Green loved then, but I was pretty shocked when I read the ingredients.

They were loaded with sugar and had the mysterious ‘flavouring’ ingredient in them which I try to avoid at all costs.

The other day LMG asked me to buy some more and I was hesitant because of the lack of quality. She wanted something savoury ‘to pick at’ or take to school and I figured they might be a better alternative to crisps, but was still unsure about giving her something with flavouring in it.

So in my usual style of ‘if you can’t beat ’em, join ’em’ I went off to the kitchen to see what I could create.

My first attempt wasn’t quite as good as the shop bought ones, but I’ve had feedback (more salt, more spices and make them crispier) and am pleased to report my second batch were basically as good as shop bought sans mystery ingredients and sugar!

Don’t they look amazing?!

Oven roasted spicy chickpeas recipe

Ingredients

15 ounze can chickpeas, drained
1 tbsp olive oil
generous grind of sea salt to taste
1/2 tsp paprika
1/2 tsp garam masala
1/8 tsp dried garlic
1/8 tsp turmeric

Method

Preheat oven to gas mark 6 / 200 C / 400 F

Put the chickpeas on a double layer of kitchen towel, cover with another layer and pat dry

Place the dried chickpeas on a large roasting tray and sprinkle with olive oil

Sprinkle over all the spices, then toss the chickpeas so they are well coated in the spicy oil mix

Place in the oven and after 15 minutes shake the tray to turn the chickpeas over

Cook for a further 15 – 25 minutes until the chickpeas are crunchy but not burned

Cool and eat! These store in an air tight container too.

What about you – what healthy snacks do you make at home?