top of page
DF, GF, VE
2 x 400g tin of chickpeas (preferably organic)
2 tablespoons coconut oil (or olive)
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1/8 teaspoon onion powder
method
preheat oven to 160c
wrap the chickpeas in some kitchen towel and lightly roll to loosen the skins, then discard
combine the chickpeas and the remaining ingredients, and coat evenly
arrange on a baking sheet and bake for 1 hour and 40 minutes, stirring every 20 minutes
leave to cool, can be stored in an airtight container for 1 week
bottom of page