Serves: 4
Ingredients:
- 400g tin chickpeas, drained and rinsed
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Pinch sea salt
Method
Preheat the oven to 200°C and line a baking tray with baking paper. Drain and rinse the chickpeas, then pat them very dry with paper towel to remove as much moisture as possible. Place them in a bowl and toss with the olive oil, cumin, smoked paprika and sea salt until evenly coated. Spread them out in a single layer on the tray. Roast for 25 to 30 minutes, shaking the tray halfway through, until golden and crisp. Let them cool slightly before serving, as they continue to crisp up as they cool.
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
