Paprika roasted chickpeas

Paprika roasted chickpeas made with chickpeas, olive oil, smoked paprika and garlic powder – crunchy, full of flavour and quick from the oven.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 25 min
• Total time: 30 min
• Calories: 210 kcal per serving
• Protein: 9 g
• Fat: 8 g
• Carbs: 24 g

Ingredients

• 1 tin chickpeas
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 1 pinch of sea salt

Method

You’ll need: oven · baking tray · sieve

1. Preheat the oven to 200 °C (180 °C fan) and get a baking tray ready.
2. Drain the chickpeas, rinse thoroughly and pat them very dry. The drier they are, the better they roast.
3. Spread the chickpeas on the tray and roast them first without seasoning at 200 °C for 10 min, until the surface is drier and slightly firm.
4. Toss the part-roasted chickpeas with the olive oil, smoked paprika, garlic powder and sea salt.
5. Return them to the tray and roast at 200 °C for another 15–20 min, until crisp and golden brown. Leave them to cool briefly – they often firm up a little more.
6. Serve warm or cooled, for example as a snack, a topping for salads or scattered over a bowl.

Good to know

When you want something full of flavour and crunchy, these roasted chickpeas are just right. Simple, honest and with lots of roasted flavour.

Swaps

Tinned chickpeas → home-cooked chickpeas (less sodium, no additives) Olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids) Sea salt → potassium salt, or less salt + lemon zest (can reduce sodium, more flavour; not suitable with kidney problems or potassium-sparing medication) Garlic powder → fresh garlic (more natural aroma compounds, stronger flavour)

Allergens

The recipe is naturally free from the most common allergens such as milk, egg and nuts, but it does contain pulses. For children, offer them in an easy-to-chew form; in pregnancy the ingredients are fine, as long as the chickpeas are heated right through.

Frequently asked questions

Which minerals are in chickpeas?

Chickpeas mainly provide folate, iron, magnesium and phosphorus, plus smaller amounts of zinc and potassium. The exact values vary with the variety and processing.

Does smoked paprika add more than flavour?

It contains carotenoids and other plant compounds, but the amount in the recipe is small. It shapes the flavour far more than the nutrition.

Why don't chickpeas suit everyone?

Pulses contain fibre and certain fermentable carbohydrates that can cause bloating in sensitive people. Rinsing them thoroughly can reduce some of these.

What's in olive oil?

Olive oil consists mostly of monounsaturated fatty acids, mainly oleic acid. It also has small amounts of vitamin E and, depending on the quality, polyphenols.

Does garlic powder suit a sensitive stomach?

In some people, garlic can irritate the digestive tract, even in powdered form. The small amount is often manageable, but not always if you're very sensitive.

Dairy-free recipes