Something small
Spiced roasted chickpeas
Dry them properly or they steam. That is the only thing that can go wrong.
VeganServes 45 minutes to prepare, 30 to cook
What goes in
- Tin of chickpeas, drained400 g
- Olive oil1 tbsp
- Smoked paprika1 tsp
- Ground cumin½ tsp
- Flaky sea salt1 pinch
What to do
- Heat the oven to 200°C. Roll the chickpeas in a dry tea towel until no water is left on them, and rub off any loose skins.
- Toss with the oil and spices and spread on a tray in one layer.
- Roast for 25 to 30 minutes, shaking the tray twice, until they rattle and give under a thumb rather than squash.
- Salt them as they come out, and let them cool on the tray — they crisp as they cool.
Swaps
Substitutions that hold up. Some of them change who the dish suits, and those say so.
Chickpeas → butter beans, given a few minutes longer
Paprika and cumin → curry powder, or za’atar