Snack
Crunchy roast chickpeas
Spiced, crisp and good for a week in a jar.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Protein, fibre, iron, unsaturated fats
LeafUp › Plates › Crunchy roast chickpeas
You need (serves 2)
- A tin of chickpeas (400 g)
- A spoon of olive oil (1 tbsp)
- A teaspoon of smoked paprika or cumin
How to make it
- Rinse the chickpeas and dry them well on a clean towel.
- Toss with the oil and spice and spread on a tray.
- Roast at 200 °C (400 °F) for 25 to 30 minutes, shaking once, until crisp. Let them cool.
Allergens No common allergens in these ingredients. Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
