Cooking Time
35 Mins
Category
snack
Spiced Roasted Chickpeas
Why it helps
Chickpeas provide a combination of plant protein and fibre that is uncommon among crunchy snacks, which can help support steady energy and prolonged fullness compared to more refined options. The fibre slows the digestion of the carbohydrates in the chickpeas, which can help support more stable blood sugar levels after snacking. This fits well into a balanced dietary pattern as a lower glycaemic alternative to processed, salty snacks.
Ingredients
1 can (400g) chickpeas, drained, rinsed, and patted dry
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
Salt, to taste
Methods
Preheat the oven to 200C (400F).
Pat the chickpeas thoroughly dry with a clean towel, removing loose skins if desired.
Toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, and salt in a bowl.
Spread the chickpeas in a single layer on a baking tray.
Roast for 25 to 30 minutes, shaking the tray halfway through, until golden and crisp.
Let cool for a few minutes before serving, as they will crisp up further as they cool.
Store leftovers in a container without a lid to help maintain crispness for up to 2 days.