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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%
detailed view... how is this calculated?

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Spiced Roasted Chickpeas

Recipe #172399 | 1¼ hours | 5 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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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.

0 people found this review helpful

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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.

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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.

3 people found this review helpful

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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!

2 people found this review helpful

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