Crispy roasted chickpeas
The AI just wrote this. Read it through before you cook, especially the safety steps and the diet tags.
A crunchy snack from one tin of chickpeas. Popping the skins off is the best job in the kitchen.
One big step at a time, and the screen stays on.
Ingredients
Steps
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With a grown-up: oven
Turn the oven on to 200°C (180°C fan).
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Tip the chickpeas into a sieve and rinse them under the tap.
Pour the chickpeas into a sieve. Rinse them.
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Pat them dry in a clean tea towel. Rub gently and pick off any loose skins: they pop right off.
Dry them in a towel. Pop the skins off!
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In a bowl, toss the chickpeas with the oil, paprika and salt until they are all shiny.
Mix them with oil and spices.
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Spread them out on a baking tray in one layer.
Spread them on the tray.
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With a grown-up: oven
Roast for 25 to 30 minutes, shaking the tray halfway, until golden and crunchy.
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Let them cool on the tray for 10 minutes. They get crunchier as they cool.
Tips
Eat them the same day: they soften overnight. Try cinnamon and a little sugar instead of paprika for a sweet version.
We mark a recipe gluten-free only if every ingredient is, or is marked “check the label”. If someone has coeliac disease, always check labels and keep surfaces and tools clean.