These chickpeas are spicy, salty, and crunchy – the perfect alternative to crisps or high-calorie, sugary trail or cracker mixes, and the great thing is, they’re easy – and cheap! – to make; you can whip up a pretty sizeable batch in about 40 minutes, and keep them stored in airtight containers for about two weeks.
SPICY ROASTED CHICKPEAS
- 400 g tin of chickpeas
- 2 tsp Cajun seasoning
- 1 tsp salt
Preheat your oven to 180°, then drain your chickpeas using a colander or sieve; the kind I use come in water, but if yours come in another solution (oil etc), you might want to give them a good rinse before continuing. Shake out as much of the excess water as possible, before transferring the chickpeas onto some kitchen towel to absorb any leftover water.
Whilst the chickpeas are drying slightly, work on your spice mix, by combining spices into a large bowl; I find cajun seasoning and salt to be just perfect for my tastes, but you could also try using some vinegar to make a salt and vinegar snack alternative to crisps!
Add the chickpeas to whichever seasoning you’re using, stirring thoroughly, until the chickpeas are as evenly coated as possible, before moving them onto a large baking tray. You want them to be as spread out as possible, so they’ll cook evenly.
Place the baking tray into the oven for about 15 minutes; at this point, take the chickpeas out and mix them up a little on the tray, just to make sure they’re evenly cooked. Then place back in the oven for a further 15-20 minutes. If they seem to be getting a little too brown, at any point, just move them around again.
Separate into two airtight containers and enjoy!
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