Crispy roasted chickpeas
To nibble instead of crisps. A tin of chickpeas, a teaspoon of oil and spices, the oven makes them crunchy.
- Time
- 35 min
- Portions
- 3
- Energy
- 122 kcal
- Protein
- 6 g
Ingredients
- To taste: Salt, Paprika, Cumin
Takes the recipe with 3 portions into the app, with grams and nutrition.
Method
- Preheat the oven to 200 °C fan. Rinse the chickpeas, drain them and pat them thoroughly dry with a tea towel.
- Mix with the oil, salt, paprika and cumin and spread on a tray lined with baking paper.
- Roast for 25 to 30 minutes, shaking the tray in between.
- Let them cool in the switched-off oven with the door open, they get even crunchier.
Nutrition
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 122 kcal | 150 kcal |
| Protein | 6 g | 7.4 g |
| Fat | 3.7 g | 4.5 g |
| Carbohydrates | 12.4 g | 15.2 g |
| Fibre | 7.8 g | 9.6 g |
Calculated with the values of the German food composition database BLS 4.0. Spoons are level, their weight comes from the USDA database, an egg counts as 50 g without shell. Seasonings to taste are not counted. Per 100 g refers to the weight of the ingredients before cooking.1
Good to know
- The drier the chickpeas are before roasting, the crunchier they get.
- They lose a lot of water when roasted. Per portion the values stay the same, per 100 g of finished chickpeas they are much higher.
Storage
Crunchy only on the first day. Leftovers in the fridge for 2 to 3 days, then they turn soft.3
Rather buy it ready-made?
- Roasted chickpeas also come in bags. Compare fat and salt per 100 g on the packet, some are fried.