22/01/2016 05:45 GMT | Updated 21/01/2017 05:12 GMT

Turmeric Roasted Chickpeas


Despite the fact that I have one of the sweetest tooth out there, sometimes it is nice to snack on something savoury. It is even more satisfying when that savoury alternative is actually healthy, requires couple of ingredients and an oven. Ultimate favourite is vegetable crisps, however, after all that holiday indulgence I really need to cut back on my snacking habbit. Hello Roasted Chickpeas!


I like chickpeas. I mean I like hummus. The peas themselves, well they have a very mild flavour. That's why they are perfect to sprinkle them with all those strong, aromatic spices like turmeric, smoked paprika and cayenne pepper. So this is exactly what we are doing here.

Sprinkle some spices and salt on top, add a glug of oil, mix and roast them until they gold & brown. Basically look almost burnt. Then devour in immediately.

These spicy crunchy delights are delicious in salads too. Stay tuned for next week's recipe! 😉


Turmeric Roasted Chickpeas

(serves 1)


1 400g can chickpeas (240g without the water)

1/2 tablespoon rapeseed oil

1/2 teaspoon turmeric

1/2 teaspoon smoked paprika (sweet not hot)

1/4 teaspoon cayenne pepper

1/2 teaspoon coarse salt


Preheat the oven to 200 C.

Drain & wash the chickpeas then place them onto a plate and tap them dry with a kitchen towel.

Place them in a mixing bowl add oil, salt and spices and mix well.

Put them onto a parchment lined baking tray and roast them for 30 minutes, shaking them in every 10 minutes to ensure even roasting.

Once it's nice golden brown, take it out from the oven and serve immediately.


My oven is a a little weak so I always have to bake/roast things either at a higher temperature or for a longer time so keep your eyes on yours after 20 minutes.