To add a flavour hit to your next meal add in these spiced and roasted chickpeas. Perfect in salads, as a side, or as an easy go to snack.
2 x 400g cans of chickpea, drained
30 mL olive oil
2 teaspoons sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1 tablespoon freshly grated lemon rind
1 teaspoon dried thyme
1 teaspoon fresh rosemary, chopped
Preheat oven to 200ºC
Pour well dried chickpeas onto a shallow biscuit tray (with sides) and roast for 10 minutes.
Remove tray from oven, scraping all chickpeas off base with a scraper, roast for another 10 minutes until chickpeas begin to crisp up.
Check when ready by pressing a chickpea with a fork- they need to be slighly crisp on the outside and soft on the inside. Dont let them go brown.
While chickpeas are roasting, prepare the dressing by combining all remaining ingredients in a medium sized bowl.
Remove chickpeas from oven and transfer roasted chickpeas to the bowl and carefully toss through the mixture until well coated.
Return coated chickpeas to oven and roast for a final 10-15 minutes. Allow to cool.
*Adapted and reproduced by Cancer Council Queensland with permission.