Chickpeas tossed in oil and spice and roasted until crisp. Twenty-five minutes, most of it in the oven.
- Ready in25 minutes
- Prep3 min
- Cook22 min
- Serves1
Ingredients
- 120 g chickpeas, canned (drained)
- 5 g olive oil
Method
- Heat the oven to 200 C (400 F). Drain and rinse the chickpeas and dry them well on kitchen paper; wet chickpeas do not crisp.
- Toss with the olive oil, a teaspoon of paprika, half a teaspoon of cumin and a pinch of salt.
- Spread on a tray and roast for 20 to 22 minutes, shaking the tray once, until crisp. They crisp further as they cool.
What this plate gives you
A hundred and twenty grams of drained chickpeas is about 8 g of protein and 8 g of fibre, more than a quarter of a 2,000-calorie day’s 28 g, and with a teaspoon of oil the snack is 211 calories, 10 percent of that day. The spice, cumin, paprika, salt, costs nothing in the numbers. The chickpeas must be dried on a cloth before the oil, or they steam in the oven instead of crisping; twenty to twenty-five minutes at 200 C, shaken once.
Swaps
- Curry powder or za’atar for the spice: no change to the numbers.
- No oil: 40 calories fewer, and they crisp less.
- Double the batch: the same oven time, and a jar for the week.
Keeping it
They keep three days in an open bowl and go soft in a sealed box. Re-crisp them in a hot oven for five minutes.
