Preparation
Drain and rinse the chickpeas. Lightly crush the black peppercorns. Zest the whole lemon and slice 4 wedges from the unwaxed lemons.
Method
- 1 Heat oven to 200C/180C fan/gas 6.
- 2 Pat the chickpeas dry with kitchen paper.
- 3 In a large baking tray toss them with the olive oil and season to taste.
- 4 Roast the chickpeas in the oven for 25 - 30 mins, or until crunchy.
- 5 Add the spices to the tray for the last 5 mins and stir well to coat thoroughly.
- 6 Transfer to a bowl and stir through the lemon zest.
- 7 Serve while warm with the lemon wedges.
- 8 You could also try - crushed coriander and cumin or fennel seeds.
1 Review
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Zoe Nile
Confused about hw long to cook these for - the heading says 5 hrs but the recipe says 25-30 mins. I would like to try these but not until I know how long to cook for?
- Average per serving
- Calories 188.0kCal
- Fat4.6g
- Saturated0.5g
- Salt0.04g
- Carbohydrates23.6
- Sugar0.5g
- Protein8.7g
- Fibre8.5g