Smoky baked chickpeas

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

Dietary Vegetarian

by Hemsley + Hemsley

This healthy, spicy take on popcorn is easy to make and ideal snacking material for anyone avoiding the biscuit tin. One serving provides 189 kcal, 9g protein, 19g carbohydrate (of which 0.5g sugars), 8.5g fat (of which 4g saturates), 7g fibre and 2.2g salt.

Method

Preheat the oven to 220C/200C Fan/Gas 7.
Spoon the ghee into a roasting tray and warm in the oven for 1-2 minutes until melted.
Pat the drained, rinsed chickpeas dry using kitchen paper and discard any of the loose skins.
Mix all of the remaining ingredients together with the ghee in the bottom of the roasted tray until fragrant and well combined. Add the chickpeas and shake to coat them evenly in the spiced oil.
Bake for 30-35 minutes, shaking the tray regularly to prevent the chickpeas from sticking to the bottom. The chickpeas are ready when they are golden-brown and crunchy.

Ingredients

2 tsp ghee
400g tin chickpeas, drained and rinsed
Â¾ tsp salt
Â½ tsp freshly ground black pepper
1 tsp sweet smoked paprika
1 tsp dried oregano
Â¼ tsp cayenne pepper, to taste

Shopping List

Smoky baked chickpeas

Tins, packets and jars

400g tin chickpeas, drained and rinsed

2 tsp ghee

Cooking ingredients

Â½ tsp freshly ground black pepper

Â¼ tsp cayenne pepper, to taste

1 tsp dried oregano

1 tsp sweet smoked paprika

Â¾ tsp salt

Click here to view the Recipe on BBC.co.uk

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