Spicy Roasted Chickpeas
These crunchy chickpeas can be made ahead and kept in the cupboard for up to 5 days.
Serves 4
Ingredients
1 x 445g can chickpeas, drained
1 tablespoon Moroccan spice blend or tajine blend
Olive oil spray
Pinch of salt
Method
- Preheat the oven to 180C.
- Dry the chickpeas on paper towel. Place in a bowl.
- Spray evenly for 3 seconds with olive oil spray.
- Add the spices and salt. Toss to evenly coat the chickpeas.
- Place on a non-stick baking tray.
- Bake for 45-50 minutes or until the chickpeas are brown and crunchy.
- Cool completely, before storing in an airtight container.
digestive - immune
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