Spicy roasted chickpeas


These make a great healthy snack. They are rather more-ish though, so don’t last very long!
I got the idea from my sister in law, but went with my own flavourings.


  • 2 cans of chickpeas
  • Olive oil
  • 2 teaspoons of paprika
  • 2 teaspoons of cayenne pepper
  • 2 teaspoons of ground coriander
  • 2 teaspoons of cumin seeds
  • 1 teaspoon of salt


Drain the chick peas, keeping the juice to use in cakes, instead of eggs (see my chilli chocolate brownies recipeĀ here).

Pat the chick peas dry with a tea towel and put them into a bowl.

Drizzle with olive oil and mix well to coat all the chick peas.

Add the salt & spices and mix well, making sure all the chick peas are well coated.

Place them onto a baking tray in a single layer and cook in a pre heated oven at 160 degrees Celsius for 35 minutes until crisp

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