Roasted masala chickpeas
A crunchy snack that keeps for three days in a jar.
35 min4 servings190 cal9g proteinLow GI
Ingredients
Makes 4 servings
- 2 cans (15 oz each) chickpeas, rinsed and dried well
- 1 tbsp neutral oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp chilli powder
- ½ tsp fine salt
Method
- 1Heat the oven to 400°F.
- 2Pat the chickpeas thoroughly dry — this is what makes them crisp — then toss with the oil and spices.
- 3Spread on a sheet pan in a single layer and roast for 28 to 32 minutes, shaking the pan twice.
- 4Cool completely before storing, or they will soften.
South Asiansnackvegetarianvegangluten freedairy free
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