Roasted chickpeas, 3 ways

Roasted chickpeas, 3 ways

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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
Difficulty
Easy 👌
Preparation
10 min
Baking
25 min
Resting
0 min

Ingredients

2Servings
MetricImperial
¼ kg
canned chickpeas
tbsp
peanut oil
¼ tsp
salt
¾ tsp
confectioner’s sugar
tbsp
Chinese five-spice powder
tbsp
olive oil
¼ tbsp
Piment d'Espelette
tbsp
rosemary
tbsp
Parmesan cheese (grated)
flaky sea salt (for sprinkling)

Utensils

oven, colander, kitchen towel, baking sheet

Nutrition per serving

Cal144
Fat6 g
Protein6 g
Carb17 g
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  • Step 1/4

    • 70⅞ g canned chickpeas
    • oven
    • colander
    • kitchen towel
    • baking sheet

    Preheat oven to 200°C/390°F. Rinse canned chickpeas under cold running water. Dry with a clean kitchen towel and place on a baking sheet.

  • Step 2/4

    • tbsp peanut oil
    • tsp salt
    • ¼ tsp confectioner’s sugar
    • tbsp Chinese five-spice powder
    • flaky sea salt (for sprinkling)

    To make fragrant five spice roasted chickpeas, toss with peanut oil, salt and confectioner’s sugar and roast at 200°C/390°F for approx. 25 min. or until golden brown. Remove baking sheet from the oven and toss chickpeas with five spice. Finish with a little flaky sea salt. Enjoy!

  • Step 3/4

    • 70⅞ g canned chickpeas
    • tbsp olive oil
    • tsp salt
    • ¼ tsp confectioner’s sugar
    • ¼ tbsp Piment d'Espelette
    • flaky sea salt (for sprinkling)

    To make Piment D’Espelette roasted chickpeas, toss chickpeas with olive oil, salt, and confectioner’s sugar, and roast at 200°C/390°F for approx. 25 min. or until golden brown. Remove baking sheet from the oven and toss chickpeas with Piment D’Espelette. Finish with a little flaky sea salt. Enjoy!

  • Step 4/4

    • 70⅞ g canned chickpeas
    • tsp salt
    • ¼ tsp confectioner’s sugar
    • tbsp rosemary
    • tbsp Parmesan cheese (grated)

    To make rosemary and parmesan cheese roasted chickpeas, toss chickpeas with olive oil, salt, and confectioner’s sugar, and roast for approx. 25 min. or until golden brown. Remove baking sheet from the oven and toss chickpeas immediately with the finely chopped rosemary and grated Parmesan. Finish with a little flaky sea salt. Enjoy!

  • Enjoy your meal!

    Roasted chickpeas, 3 ways

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