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F9096102a34354e46619f926f841d3eea2a26431 data

Crunchy spiced chickpeas

  • Timer Prep 5 min
    Cook 300 min
  • Chart 188.0 cal/
    serving
  • Chef hat Easy
    effort

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. 1 Heat oven to 200C/180C fan/gas 6.
  2. 2 Pat the chickpeas dry with kitchen paper.
  3. 3 In a large baking tray toss them with the olive oil and season to taste.
  4. 4 Roast the chickpeas in the oven for 25 - 30 mins, or until crunchy.
  5. 5 Add the spices to the tray for the last 5 mins and stir well to coat thoroughly.
  6. 6 Transfer to a bowl and stir through the lemon zest.
  7. 7 Serve while warm with the lemon wedges.
  8. 8 You could also try - crushed coriander and cumin or fennel seeds.
  • Average per serving
  • Calories 188.0kCal
  • Fat4.6g
  • Saturated0.5g
  • Salt0.04g
  • Carbohydrates23.6
  • Sugar0.5g
  • Protein8.7g
  • Fibre8.5g