serves
4
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 420g can chickpeas, drained, rinsed and dried thoroughly with paper towel
- 3 tsp (15 ml) olive oil
- ½ tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp chilli powder
- ¼ tsp cumin
- ¼ cup cayenne hot sauce (see Note)
- 3 tsp (14 g) unsalted butter, melted, optional
Instructions
- Preheat your oven to 175°C (350°F).
- Pour the chickpeas onto a rimmed baking sheet and drizzle with olive oil. Season with salt, garlic powder, cayenne pepper, chilli powder and cumin and toss well to combine and evenly coat.
- Roast the chickpeas for 25 to 30 minutes or until crisp and slightly firm, stirring about halfway through. If you’d like your chickpeas to be a little crunchier, add another 10 minutes onto the cooking time.
- In a small bowl, combine the hot sauce and melted butter, if using, and toss with the roasted chickpeas.
Note
• Cayenne hot sauce is available at most supermarkets. Adjust the amount used to suit your tastes.
• Use immediately or store in the fridge in a resealable container to be enjoyed cold or hot scattered over a salad or baked sweet potato, as a side, stuffed into a pita with crunchy veg, or mashed lightly and mixed with a bit of mayonnaise, celery and blue cheese for a chickpea salad sandwich.
• These chickpeas will last for up to 5 days in the refrigerator.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
