Name: Roasted Chickpeas
Yield: 4 servings
Ingredients: 1 tsp curry powder; 0.5 tsp star anise; 0.5 tsp ground black pepper; 0.5 tsp salt; 1 tsp dried chilli flakes; 0.5 tsp paprika; 0.5 tsp salt; 0.5 tsp coarsely crushed fennel seeds; 0.5 tsp rosemary; 0.5 tsp dried thyme; 0.5 tsp dried oregano; 0.5 tsp salt; 0.5 tsp ground cumin; 0.5 tsp ground coriander seeds; 0.5 tsp ground allspice; 0.5 tsp ground black pepper; 0.5 tsp salt; A little toasted sesame; 2 tins chickpeas; 8 tbsp olive oil

Roasted Chickpeas

Oven-roasted chickpeas in four flavours: Indian-style, chilli, Mediterranean and Middle Eastern. A crunchy snack for cosy evenings.

BNutri-Score

Nutrition per serving

3.4 mgIron

Not availableFibre

453.7 kcalEnergy

12.2 gProtein

24.9 gCarbohydrates

30.8 gFat

All nutrition per serving

Energy: 453.7 kcal
Protein: 12.2 g
Carbohydrates: 24.9 g
Fat: 30.8 g
Fibre: Not available
Salt: 3.7 g
Iron: 3.4 mg
Calcium: 97.4 mg
Vitamin C: Not available

STEP BY STEP

Let's make something delicious.

01
Tip the chickpeas into a sieve, rinse with water and drain well. Spread out on kitchen paper and leave to dry for at least 1 hour.
02
Meanwhile, prepare the spice mixes. Measure out the ingredients for each mix and stir together well.
03
Divide the chickpeas evenly between 4 small bowls and mix each portion with 2 tbsp olive oil. Then toss each portion with one of the spice mixes.
04
Line a baking tray with baking paper. Spread the seasoned chickpeas over the tray, keeping the different batches separate. Bake in a preheated oven at 200 °C fan for 20 to 30 minutes, until crisp.
05
Leave the chickpeas to cool slightly. The Middle Eastern-spiced chickpeas can now be mixed with the toasted sesame. Alternatively, briefly toast untoasted sesame in a dry frying pan until golden brown, then mix with the Middle Eastern-spiced chickpeas.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

Roasted Chickpeas

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Roasted Chickpeas

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