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Crispy, Spicy Chickpeas

These are just delightful to nibble on when you are out and about. Plus they are fantastic additions to top salads and soups.

[2 mins prep, 20-25 mins cooking. Total = 22-27 minutes]


1 can of chickpeas

1 tbsp olive oil

Salt & Pepper to taste

1 tsp smoked paprika

1 tsp cumin

1 tsp of coriander

1/4 tsp asafoetida

a pinch of cayenne pepper (optional)


1. Preheat the oven to 200° C/ 400°F / Gas Mark 6.

2. Rinse and thoroughly dry the chickpeas.

3. In a baking tray, coat the chickpeas in 1 tbsp of olive oil and place in the oven for 20-25 minutes, checking on them occasionally and giving them a shake.

4. Once they are dried out but still hot sprinkle over the spices and seasoning, giving them a good stir so they are evenly coated.

5. Let them cool and store in an airtight container.

The little crispy-chickies are in the 4 vegan & lowFODMAP video on YouTube. So if you want to watch it being made, you can watch it below x

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