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Nutrition: per serving (3)

  • kcal115
    low
  • fat3g
    low
  • saturates0.3g
  • carbs12g
  • sugars0.4g
    low
  • fibre5g
  • protein6g
    high
  • salt0g
    low
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

Recipe from Good Food magazine, June 2016

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Comments, questions and tips (21)

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Overall rating

A star rating of 2.9 out of 5.31 ratings

mrslath1938832

question

Can you do them in an air fryer? If so should the timings and temperature be different?

ILoveCookingandBaking

Very nice flavours, but too dry and powdery for us.

vtutcher02761

The chickpeas were exactly as I was expecting. Crunchy, spicy and delicious. I used them in a salad and I will definitely be making them again.

amberhampster

question

When rinsed do the chickpeas need to be dry before adding spices etc.?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. As long as they're well drained then that's fine, however drying them will help them crisp up a little more. We hope this helps. Best wishes, BBC Good Food Team.

hzeezee01

The good food recipes normally work out really well but this recipe wasn’t good at all

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