Roasted chickpeas, 3 ways

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

• ⅜ tbsp peanut oil
• ⅛ tsp salt
• ¼ tsp confectioner’s sugar
• ⅓ 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
• ⅜ tbsp olive oil
• ⅛ 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
• ⅛ tsp salt
• ¼ tsp confectioner’s sugar
• ⅛ tbsp rosemary
• ⅓ 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!