Crunchy Cumin-Roasted Chickpeas

Chickpeas roasted until they rattle on the tray, then tossed hot with cumin, smoked paprika and salt. The jar on the counter empties itself.

Serves 650 minutes plant-basedveggiegluten-freedairy-free

• ✓Chickpeas bring plant protein and fiber.
• ✓Roasted in olive oil, not fried in anything.
• ✓A whole-food snack — the full ingredient list is chickpeas, olive oil, spices and salt.

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Ingredients

• •2 cans (15 oz / 400 g each) chickpeas, drained
• •2 tbsp olive oil
• •1 tsp ground cumin
• •1 tsp smoked paprika
• •½ tsp garlic powder (optional)
• •¾ tsp salt

Method

1. Heat the oven to 400°F / 200°C. Dry the chickpeas hard between tea towels — rub until the loose skins come off.
2. Toss with the oil and salt only, and spread on a large tray with space between them.
3. Roast 35–40 minutes, shaking the tray twice, until deep gold and audibly crunchy.
4. Toss with the spices while hot — spices added before roasting burn.
5. Cool completely on the tray; they crisp further as they cool.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.