Roasted chickpeas

I’m definitely a savoury person. Give me the choice between a cupcake and a sandwich, I’ll choose the sandwich, no thought needed.
It’s only in the afternoon that I’ll crave something sweet as a pick-me-up and that’s why I love the bliss balls that I made the other day.
But generally I prefer savoury. So I figured I’d try making a somewhat healthy savoury snack.
Roasted chickpeas // L.Alexandra
I’m a big fan of chickpeas and have seen a few recipes for roasted chickpeas.
After realising how easy it was, I rushed off to the store to get the necessary ingredients:
♦ 2 cans chickpeas, rinsed, drained and dried
♦ 3 tbs olive oil
♦ 2 tsp paprika
♦ 1/2 tsp ground cumin
♦ 1/2 tsp curry powder
♦ 3/4 tsp sea salt
♦ Zest of one lemon
♦ 1 tbs lemon juice
♦ 1 tbs fresh rosemary
♦ 1 tbs fresh thyme
Roasted chickpeas // L.Alexandra
I used TheKitchn’s recipe as a guideline.
Preheat your oven to 200°C, chop the herbs and mix everything together in a bowl.
Once the chickpeas are evenly coated, spread them onto a baking tray and roast for 30-40 mins in the oven.
Roasted chickpeas // L.Alexandra
My friend gave me the tip to add in some corn starch to help the chickpeas become crispier on the outside, which I’m going to try next time.
Roasted chickpeas // L.Alexandra
Roasted chickpeas // L.Alexandra
If you want to save them for later (props to you if you can resist eating them all), I suggest letting them cool before packing them up.
They’re perfectly combined with a Thomas Henry spicy ginger beer (non-alcoholic).
I can’t wait to try different spice combinations!
Do you have a favourite roasted chickpea recipe?


2 thoughts on “Roasted chickpeas

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