Two public holidays in two weeks is SO great – one this week for municipal elections (of course not the whole day off – I hope you all voted) and Women’s Day next week, YIPPIE! There’s nothing like a bonus day off. I think of Public holidays like a little mid-week oasis, making a great chance to have friends and family over. If you’re looking for a savoury, crunchy and delicious snack, soup topper or salad add-in to serve or take to a gathering – I have the recipe for you… roasted spicy chickpeas. They are super easy to make and offer satisfying crunchy-ness and a spicy hit.
Savoury, crunchy and delicious snack, soup topper or salad add-in
- 1 tin (410 g, 252 g drained weight) chickpeas
- drizzle of olive oil
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon salt
- black pepper
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Drain and rinse chickpeas.
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Coat with a drizzle of olive oil and the spices and spread out on a baking tray.
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Roast in the oven at 200°C for 20-30 minutes until crisp and delicious!
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