Last week, I made a chicken dish and I wanted to make a really flavoursome side dish that didn’t involve my usual default ingredient of potatoes. I found a tin of chickpeas in my cupboard, my brain started ticking and I came up with this little beauty.
We ate them warm from the oven but I think they would be lovely left to cool as a salad ingredient too.
1 tin of chickpeas, drained and rinsed
One garlic clove, crushed
One teaspoon of cumin
One teaspoon of smoked paprika
Salt and pepper
A drizzle of olive oil
A handful of fresh coriander
How to make it
- Preheat your oven to 180°C, Gas Mark 4
- In an ovenproof dish, place the chickpeas, garlic, cumin, paprika, salt, pepper and oil. Stir well to ensure the chickpeas are coated in the spices
- Roast for 30-40 minutes until golden brown and slightly crispy
- Sprinkle over the coriander and serve