Roasted Chickpea Snack

This is one of my favourite snacks. Back in the days when I was a student I spent many nights in the kitchen with a pile of books and a bag of roasted chickpeas. But back then I bought them already roasted and wrapped. Nowadays I make my own roasted chickpea snacks. Because it is a lot tastier and so much more fun to choose what you want to season them with. For this recipe you can use canned chickpeas or dried chickpeas that you cook yourself. I like to make my own blend of spices and the combination suggested in the recipe is easily changed into your own favourite mix. Don’t be afraid to experiment a little, as long as you keep to the amounts given below you should be fine.

Roasted chickpeas are a great snack and a more healthy alternative to crisps. They are also great in soups and salads instead of croutons. Roasted chickpeas goes well with any soup made of root vegetables and my personal favourite combo is with pumpkin soup. I find the combination of the sweet pumpkin and the savoury chickpeas unbeatable. Let this be your next Friday night snack or the ingredient that will give your next meal that little extra!

Roasted Chickpea Snack

1 can / 1 1/2 cup chickpeas
2 tsp olive oil
1 tsp cumin ( spiskummin in Swedish )
1/2 paprika
1/2 smoked paprika
1/2 dried mango powder ( amchur powder ) or 1/2 tsp garlic powder
A pinch of cinnamon
Preheat the oven to 200°C / 400°F. Rub the chickpeas dry between to paper towels and discard any loose skin. Place the chickpeas in a bowl and add the olive oil and spices.Toss around until all chickpeas are coated. Spread them on a baking tray covered in oven paper and roast in the oven for 25 – 35 minutes, stirring occasionally, until crisp and golden. When you take them out from the oven they might still be a little soft but they will become more crisp once they cool a bit. Serve at room temperature and don’t forget to enjoy!

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