Smoked Paprika Roasted Chickpeas

Make smoked paprika roasted chickpeas, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
240 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
2 tsp (8 g) Olive oil
1 tsp (2 g) Smoked paprika
Half a tsp Ground cumin
Half a tsp Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Drain and rinse the chickpeas, then dry them on kitchen paper, rubbing gently. Loose skins come off; discard them.
2. Toss with the oil and salt only, and spread in one layer on a tray.
3. Roast for 25 to 30 minutes, shaking the tray twice, until they are golden and rattle when the tray moves.
4. Tip into a bowl and toss with the paprika and cumin while hot.

Check ingredient packaging for allergen information.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/smoked-paprika-roasted-chickpeas

AI-generated images illustrating the recipe.

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