Shawarma Chickpeas
These Shawarma Chickpea are Zero SmartPoints per serving on the Blue & Purple plan & 2 points on the Green plan.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 tsp cinnamon
- 1/4 tsp all spice
- 1/2 tsp ground coriander
- 1/2 tsp ground tumeric
- 1/4 tsp ground ginger
- 1/4 tsp smoked paprika
- 1/2 tbsp ground cumin
- 1 pinch cayenne pepper
- 1 pinch black pepper
- 1/4 tsp sea salt
- 1 can chickpeas ((411g can - approx 230g drained weight))
- 10 sprays spray oil
Instructions
- 1
If using an oven to make these roasted chickpeas preheat the oven to 350oF / 180oC / Gas Mark 4.
- 2
Open the can of chickpeas and empty into a sieve. Rinse the chickpeas well under cold running water. Tip the chickpeas on to some paper towel and tap dry. When the chickpeas are dry, place in a bowl and spray with 10 sprays of oil.
- 3
Place the spices in a small bowl and mix. Sprinkle over the chickpeas and stir till all the chickpeas are covered with the spice mix.
- 4
If you are using an airfyer for this recipe, tip the chickpeas into the airfryer and fry for 15 - 20 minutes and check to see how they are getting on. Continue to airfry for another 10 minutes or so if you like them really crunchy (like I do!). Times vary according to the make and model of airfryer.
- 5
If you are using a traditional oven, tip the chickpeas on to a baking sheet and bake for 45 - 50 minutes. Half way through cooking remove from the oven and use a spatula to move the chickpeas around a bit, before returning them to the oven.