Anyone who follows me on Instagram will be well aware that this is my new obsession. No word of a lie, I will struggle to go back to eating ordinary chickpeas now! These are so quick and easy to whip up and are the perfect addition to any lunch or dinner. I love them on top of home-made dahl, on top of a salad or even just with some avocado and feta on toast (you can thank Bruno for that suggestion). This is my basic go to recipe but I am playing around with different variations to share with you! Trust me once you make this there will be no turning back. Also you should be warned, these are highly addictive. If you leave a bowl on the bench…people will eat them!
800g canned chickpeas (2 cans)
2 tbsp paprika
1.5 tbsp cumin
1 tsp granulated garlic
1.5 tbsp salt
¼ cup olive oil
Line a flat baking tray with baking paper.
Drain and rinse the chickpeas.
Pour the chickpeas onto the tray.
Sprinkle the paprika, cumin, garlic and salt over the chickpeas.
Massage the spices into the chickpeas until well distributed.
Lay the chickpeas in a single layer.
Drizzle over the olive oil.
Bake in a 180C oven for 45 minutes – 1 hour or until crispy.
Storage: Store in an airtight container in the pantry for up to two weeks (but they wont't make it that long, trust me.