Vegan oven-roasted chickpeas with paprika

Vegan oven-roasted chickpeas with paprika: a crunchy oven recipe with chickpeas, olive oil, paprika and cumin – simple, well spiced and easy for every day.

At a glance

• Serves 4
• Prep time: 5 min
• Cooking time: 35 min
• Total time: 40 min
• Calories: 220 kcal per serving
• Protein: 10 g
• Fat: 7 g
• Carbs: 30 g

Ingredients

• 1 tin of chickpeas
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp cumin
• 1 pinch of salt

Method

You’ll need: oven · baking tray · mixing bowl · sieve

1. Preheat the oven to 200 °C (180 °C fan) and rinse the chickpeas thoroughly. Pat them very dry so they roast better in the oven.
2. Stir the olive oil with the paprika, cumin and salt to an even spice mix.
3. Put the chickpeas in a bowl and mix them with the spiced oil until they're lightly coated all over.
4. Spread the chickpeas out in a single layer on a baking tray. That way they brown evenly instead of steaming.
5. Bake the chickpeas at 200 °C for 25–30 min, until golden brown and crunchy, shaking the tray once or twice in between.
6. Serve the paprika-roasted chickpeas warm, while they're still crunchy on the outside.

Good to know

Sometimes it's the simple things that work really well. These oven-roasted chickpeas are well spiced, crunchy and quick to make.

Swaps

Chickpeas → white beans (similar fibre content). Olive oil → avocado oil (stable at high heat, with monounsaturated fatty acids). Paprika → smoked paprika (stronger flavour, so you often need less salt). Cumin → turmeric (adds colour).

Allergens

The recipe is naturally vegan and usually good for children if you keep the salt and roasted flavours mild; chickpeas are not among the most common allergens, and during pregnancy they're a normal food and fine when well cooked and hygienically prepared.

Dairy-free recipes