Smoky paprika roasted chickpeas

Name: Smoky paprika roasted chickpeas
Total time: 35 min
Cuisine: Spanish
Ingredients: 800g tinned chickpeas, drained, rinsed and dried well; 1 tbsp olive oil; 2 tsp smoked paprika; 1 tsp garlic granules; 0.5 tsp ground cumin; 1 lemon, juiced; 0.5 tsp salt

Crunchy chickpeas with smoked paprika and garlic, a snack you can eat by the handful.

Time35 min
LevelEasy
Costabout £0.30 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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800 gtinned chickpeasdrained, rinsed and dried well
1 tbspolive oil
2 tspsmoked paprika
1 tspgarlic granules
½ tspground cumin
1lemonjuiced
½ tspsalt

Method

1
Heat the oven to 200°C (180°C fan). Pat the chickpeas very dry with a clean tea towel. Dry chickpeas go crisp.
2
Tip them onto a large baking tray with the oil, paprika, garlic granules, cumin and salt. Toss well.
3
Roast for 25 to 30 minutes, shaking the tray halfway, until deep golden and crunchy when you bite one.
28 min
4
Squeeze over the lemon juice and toss. Leave to cool for 5 minutes, they crisp up more as they cool.
5
Eat the same day. They soften if kept in a sealed tub overnight.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.