Spiced Roasted Chickpeas
Pois chiches rôtis épicés
30 min · Easy · 190 kcal per serving
Ingredients
For one serving. Quantities scale with this. The nutrition panel stays per serving.
- Chickpeas(Pois chiches)250 gIn store only
- Olive oil(Huile d'olive)1 tbspIn the shopEMILE NOEL, Olive Oil Smooth Flavor 1/2l
- Smoked paprika(Paprika fumé)1 tspIn store only
- Cumin(Cumin)0.5 tspIn store only
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Preparation
Step by step, from pantry to plate.
Rinse and drain the chickpeas well, then pat them very dry with a clean towel.
Heat the oven to 200 C and line a baking tray with baking paper if you have it.
Put the chickpeas in a bowl with olive oil, smoked paprika, and cumin, then toss until evenly coated.
Spread the chickpeas in a single layer on the tray so they are not crowded.
Roast for 20 to 25 minutes, shaking the tray once halfway through, until crisp and golden.
Let them cool for a few minutes before serving, since they will crisp up more as they cool.
Good to know
Drying the chickpeas very well before roasting helps them become crispier.
How these figures were worked out
Calculated from standard food composition tables for the raw ingredients as listed, before cooking. They are estimates of a recipe, not laboratory measurements of a finished dish.
Every figure here is for one serving at the quantities as written. The servings control changes the shopping quantities and leaves these figures alone.
These recipes are cooked in home kitchens, where the same boards, pans and utensils handle other foods. We cannot tell you what the dish you cook will contain. Read the label on every product you buy: the ingredient and allergen information on the pack is the authority, not this page.
No qualified reviewer has signed off these figures, so this page shows no vegan, gluten free or other dietary label. When one has, the labels return with their basis stated.
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