I love cocktail hour: the flowing conversation, the nice wine, the endless delicious nibbles that open up your appetite for the meal to come…I also see it as a great opportunity to try out new appetizers like these perfectly seasoned roasted chickpeas. They are fab and a perfect swap for the usual peanuts or cashews (notice I didn’t mention pistachios because the half-Iranian in me would just never leave pistachios out of my aperitif table…). But no need to wait for a dinner party to have these spicy little guys. They are a fantastic healthy snack and their crunchiness also makes them perfect “faux” salad croutons.
Ingredients
- 1 can chickpeas, drained
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat oven to 175C
- Line a large baking sheet with parchment paper
- Dry the chickpeas well with a paper towel and spread them out on the parchment paper. Sprinkle the spices, salt and oil on them and toss them well so that each chickpea is coated with the spice mixture.
- Place the baking sheet in the oven for 30 minutes, turning them half way.
- Take out of the oven to cool before serving. They can be stored in an airtight container for a week.
