Asian•healthy
Crispy Spiced Chickpeas
These Crispy Spiced Chickpeas are adapted from Dr. Sonali Ruder's Natural Pregnancy Cookbook and they are a healthy, easy, portable and super tasty snack for everyone!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cans chickpeas
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1 teaspoon chili powder (optional)
Instructions
- 1
Preheat oven to 400 degrees
- 2
Drain and dry the chickpeas on a kitchen towel - using another towel to rub the skins off if you wish too (I left mine on in this version)
- 3
Add the oil and spices and make sure they are coated well
- 4
Spread chickpeas out on a baking tray
- 5
Bake 40 minutes
- 6
Let chickpeas cool and crisp up before serving