Spiced Crispy Chickpeas


A quick, totally budget, healthy way to jazz up a whole range of dishes, from salads to soups to bowls of roast veg. Keep leftovers in a jar for later, then shake them around in a hot dry frying pan for a minute or two to give them their crunch back before using.

Changing up the flavour combinations will adjust them to whatever else you’re cooking – for a tomato soup try dried basil, cinnamon and oregano with olive oil, for daal mix together cumin, ginger, turmeric and paprika.

1 tin / 400g cooked chickpeas
1 tablespoon oil – olive, rapeseed, coconut
Mixed ground spices, e.g. paprika (smoked or not, spicy or sweet), coriander, turmeric, cumin, curry powder, sumac, garam masala, ras el hanout, cinnamon, nutmeg, ginger
And/or dried herbs e.g. oregano, thyme, rosemary, basil, marjoram, dill, coriander
– try a teaspoon each of a mix of the above (quarter of a teaspoon for cinnamon and nutmeg)
Black pepper and salt

Thoroughly drain the chickpeas and pat them dry.

In a medium sized bowl, mix the spices together with the oil – melted, if using coconut oil.

Stir the chickpeas into the spiced oil, coating them all over.

Get a large frying pan medium-hot, and tip in the chickpeas. Shake them around every couple of minutes while they brown, dry and crisp up – this will take about 15 minutes.

Scatter them over your dinner for crunchy fun. They go very well with the tahini dressing over here.