CRISPY PAPRIKA CHICKPEAS

A spiced up version of the plant-based favourite, the chickpea.

---

Prep Time: 5 mins     Cook Time: 25 mins       Total: 30 mins
Serves: 4           Skill Level: Beginner    

---

Perfect as a dish topper, snack or side, these crispy paprika chickpeas are versatile and easy to make. From the legume family, they're cheap, packed with protein and fibre. Their crunch and crispy texture with a chewy centre adds layers to any dish. Play around with the spices for more depth with smoked paprika, or more heat with chilli powder. Additionally, as oven baked with olive oil, provides a healthy alternative to frying. My favourite way to enjoy them is with a simple Rainbow Arabic Salad, stuffed in pitta breads.

Tip: If you find chickpeas cause some stomach upset, roll them gentle on the baking tray to remove the skins. This allows them to digest more smoothly!

Reduce Waste: If using canned chickpeas, instead of draining the liquid (aquafaba), store in the fridge for 3-5 days to use for later recipes. Aquafab can be used as a plant-based alternative to egg whites for dishes such as mayo and meringue when whipped, or unwhipped as an egg binder!

---

---

Ingredients

- Chickpeas (2 cans or 400g drained)

- Olive Oil (3 tbsp)

- Paprika (1 tsp)

- Ground Coriander (1 tsp)

- Ground Cumin (1tsp)

- Salt (1/2 tsp)

Instructions 

1. Preheat the oven to 180 °C (356°F)

2. Drain and rinse the chickpeas

3. Add to baking tray and gently roll dry with a tea towel to remove excess water. This will ensure a crispy bake!

4. Add the olive oil and spices, mix thoroughly with hands avoiding crushing the chickpeas but get an even coating.

5. Bake in the oven for 25-30 minutes, shaking the tray half way to get an even bake.

6. Serve hot or leave to cool and store for a healthy snack later on!

#plantbased #chickpeas #sustainable