Go Back
Print

Crispy Roasted Chickpeas

Ingredients

  • 1 can chickpeas
  • juice of half a lemon
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • pinch of pepper
  • 1/2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp ginger powder

Instructions

  • Preheat the oven to 200º C, or 400º F and prepare a baking pan.
  • Add the canned chickpeas to a strainer, rinse with cold water and strain. Add to a clean cloth and wipe to remove as much water as possible
  • Peel the chickpeas. This step is optional (even without it they are delicious) and takes about 10 minutes more but I think it is worth it. The peel come out very easily, especially when the chickpeas are wiped in a cloth.
    Add the peeled chickpeas in a small bowl and add all the other ingredients.
    Stir well so that each ball of chickpeas is evenly covered with spices and olive oil.
  • Add the mixture to the baking pan and arrange in a row. There should be some space between each ball of chickpeas to allow even and crispy baking.
  • Bake for 10 minutes, remove from the oven, stir and return to the oven for an additional 10 minutes.
    Over time, the chickpeas should be crispy and golden. If not, bake for an additional 5 minutes
    If not used immediately, leave to cool completely in the pan before storing in a closed container. Roasted chickpeas can be refrigerated for up to 5-6 days.