Sweet & Spicy Roasted Chickpeas
A high protein vegan snack, flavoured with smoked paprika, cayenne pepper and drizzled with maple syrup. The ideal crunchy topping for salads, jacket potatoes...and so much more!A simple way to get more plant-based protein in your diet.
Equipment
- 1 Baking Tray
- 1 Large Bowl
Ingredients
- 1 Tin Chickpeas (drained)
- 1 Tbsp Sesame Oil (you can also use olive oil, however the sesame gives it more depth)
- 2 Tsp Smoked Paprika
- 1 Tsp Cayenne Pepper (more if you want them extra spicy)
- 1 Tbsp Maple Syrup (optional but gives them the sweetness)
- 1 Tsp Sumac Powder
- 1 Tsp Tomato Paste
- 1 Tsp Chilli Powder
Instructions
- Pre-heat your oven to 200C/180C fan.
- Lightly cover your baking tray with oil to avoid sticking.
- Drain and rinse the chickpeas and put into a large bowl.
- Add in the rest of the ingredients and toss the chickpeas until they are well coated.
- Tip out the mixture onto a baking tray and bake for 35-40 mins. Give them a shake halfway through to give them more of a crunch.
- Leave to cool on the baking tray before moving them to an airtight container to store.