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Spiced baked chickpeas

/ Categories Recipes, #CookWithLeiths / Author:

Spiced baked chickpeas


Serve as a snack or garnish for salads.

2 Tbsp olive oil/rapeseed oil
400g tin chickpeas
¾ tsp Maldon sea salt
½ tsp freshly ground black pepper
1 tsp sweet smoked paprika
1 tsp cumin
¼ tsp cayenne pepper
60g pumpkin seeds


  1. Preheat oven to 220C/200C/gas mark 7. Drain the chickpeas. Rinse them in fresh water and then pat dry with kitchen paper.
  2. Place the chickpeas, seasoning, spices and oil in a bowl and mix well do not add the pumpkin seeds yet). Spread onto a baking sheet in an even layer.
  3. Bake for 30-35 minutes, shaking the tray regularly to ensure they cook evenly. After 25 minutes sprinkle the pumpkin seeds over the chickpeas and cook for a further 5-10 minutes. Until the chickpeas are golden- brown, have dried out and are crunchy.
  4. Allow to cool completely before storing in an airtight container.

Author: Leiths Teachers


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