Roasted Chickpeas with Paprika
Crisp roasted chickpeas with paprika and garlic. The roasting time depends on how much moisture remains.
Ingredients
- 150 g canned and drained chickpeas
- 1 tsp olive oil
- 1/2 tsp sweet paprika
- 1/4 tsp garlic powder
- 1 pinch salt
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 285.8 kcal | 286 kcal |
| Protein | 13.3 g | 13 g |
| Carbs | 41.1 g | 41 g |
| Sugars | 7.2 g | 7 g |
| Fiber | 11.4 g | 11 g |
| Fat | 8.4 g | 8 g |
Instructions
- 1
Dry
Preheat the oven to 200°C conventional. Rinse the chickpeas and rub them very dry in a clean towel, removing any loose skins.
- 2
Coat with oil
Toss the chickpeas with the olive oil and spread them separately on a tray. Do not add the paprika or garlic yet, as they can burn.
- 3
Roast until crisp
Roast for 25–35 minutes, shaking the tray every 10 minutes. They are ready when dry and crisp outside.
- 4
Season
Toss with the paprika, garlic powder and salt immediately after baking.
- 5
Cool
Cool completely uncovered before packing; they will crisp up a little more as they cool.
Tip
Very dry chickpeas and enough space on the tray are key to a crisp surface.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
