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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (122g) Recipe makes 8 servings |
||
| Calories 158 | ||
| Calories from Fat 25 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 361mg | 15% | |
| Potassium 236mg | 6% | |
| Total Carbohydrate 28.0g | 9% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 0.1g | ||
| Protein 6.2g | 12% | |
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Spiced Roasted Chickpeas
By: Mischka
Jun 12, 2006
It's the spice blend here that's different to other recipes. A great low-carb snack. (Australian measurements used)
SERVES 8 , 4 cups
Ingredients
- 2 teaspoons olive oil
- 1/2 teaspoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- black pepper, freshly ground
- 4 cups chickpeas, drained (either canned or cooked)
Directions
1
Preheat oven to 180 deg C (350 deg F).2
Heat oil in a small frying pan. Add spices and pepper to taste, and cook, stirring for 2 minutes.3
Put chickpeas into a bowl and then pour the spice mix over them. Toss to combine. Spread chickpeas over the base of a shallow ovenproof dish (or lined tray) and bake for about 1 hour (or until crunchy).4
Remove from oven and cool. Store in an airtight container.
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- Course > Lunch/Snacks > Snacks
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- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: JustJanS
On Sep 27, 2008
These are a really quick, simple snack to make and very tasty. I used well drained and patted dry canned chickpeas. I cooked them at 160c in our fan-forced toaster oven for one hour. They were good with a grinding of salt over them to finish them.
From: **Mandy**
On Sep 25, 2008
I'm not going to rate these as I only realised at the last minute that I was out almost out of 2 of the 4 spices so I used what I had but there wasn't nearly enough flavour so I aim to make these again soon and amend my review.
From: Leggy Peggy
On May 11, 2007
An easy to make and tasty snack. I used 3 cups of chickpeas (which is two 15-ounce cans drained) and the amount of spices shown here. It was spicy enough for a most enjoyable treat. Heat lovers should double the chili or add cayenne. The best news is the medicinal properties of roasted chickpeas. When I was pregnant and living in Syria, I was told to eat roasted chickpeas to counteract heartburn. IT WORKS and not just when you're pregnant! It must be the chalky texture. So Zaarites spread the word about a chemical-free cure for heartburn.
From: Jewelies
On Oct 23, 2007
These are great. Watch the cooking time though as I just about burnt mine. For us I used a mexican chilli powder and smoky paprika. I also added some ground salt. Thanks Mischka!
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