These crispy chickpeas make for a brilliant protein-rich snack. We’ve created a sweet version and a savoury spicy version for you to enjoy.
Ingredients - Sweet Cinnamon
- 1 can of chickpeas
- 1 tbsp oil
- 2 tbsp dark brown or coconut sugar
- 1 tbsp cinnamon
- ¼ tsp salt
Ingredients – Savoury paprika
- 1 can of chickpeas
- 1 tbsp oil
- 1 tsp cayenne pepper
- 2 tsps paprika
- 1 tsp black pepper
- 1 tsp salt
Method
- Preheat the oven to 200 C.
- Drain and rinse the chickpeas under cold water well to remove the starch.
- You now want to dry the chickpeas as much as possible, so that they crisp up well when baked. Lay them out on a plat, and use paper towels to pat the chickpeas dry. Make sure to pat firmly and remove as much moisture as possible. You may find the skins start coming off - remove these as much as possible.
- Line a baking tray with baking paper. Lay the chickpeas out on the baking tray and bake in a preheated oven for 15 minutes.
- Prepare your mix - either the sweet cinnamon mix or the spicy savoury paprika mix.
- Remove the chickpeas from the oven and drizzle the oil over them, and stir to coat them all evenly.
- Sprinkle on the sweet or savoury mixture. Again, stir to coat and place back in the oven for 15 more minutes.
- After the chickpeas have cooled, it’s best to store them in an airtight container and store at room temperature. These are best served straight away, as the chickpeas start to lose their crunch the longer they're stored. Enjoy!
Recipe credit to Sustainable Kitchen