AI-generated imageSmoky Cumin Roasted Chickpeas
A crisp oven-roasted canned chickpea snack seasoned with smoked paprika and cumin.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Preheat oven to 200°C/392°F. Rinse and drain 240 g canned cooked chickpeas; pat thoroughly dry with clean paper towels.
- 02
Toss the chickpeas with 15 ml oil, 2 g smoked paprika, 1 g cumin, 1 g garlic powder and 1 g salt. Spread in a single layer on a parchment-lined tray.
- 03
Roast at 200°C/392°F for 45–50 minutes until dry and golden. Shake the tray every 15 minutes and inspect often during the last 10 minutes to prevent burning.
- 04
Remove carefully, cool on the hot tray for 5 minutes to check crispness and divide into 4 portions.
Before you cook
Even if no major regulated allergen is listed in the base ingredients, avoid chickpeas if allergic to them or susceptible to legume cross-reactions, and inspect can/spice labels for allergens and cross-contact. Discard swollen or leaking cans. Hard, whole roasted chickpeas pose a choking risk to babies and toddlers; do not serve this crunchy form to them. Refrigerate within 2 hours at 4°C/40°F or below; use within 3–4 days. If reheating, heat to 74°C/165°F; texture may soften.
Image & source credits
AI-generated image.
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