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Spicy chickpeas
Spicy Chickpeas.jpg


Preheat oven to 200C, 425F, Gas Mark 7


Drain the chickpeas (reserve the water see note below*), and dry them in kitchen paper


In a bowl, add the chickpeas, 1tsp rapeseed oil, cumin, chili powder, sugar if using and salt and black pepper. Stir until the chickpeas are evenly coated.


Line a baking sheet with baking paper and spread chickpeas evenly out.


Bake in the oven for 15-20 minutes, giving a little shake half way thorugh. Remove from the oven and leave to cool, add the sultanas if using and store in an airtight container.

* Chickpea water - you can keep the water the chickpeas were stored in - it’s known as aquafaba and if you whisk it with an electric whisk it makes meringues that are suitable for vegans! You’ll need to whisk for 10-15 minutes then add sugar as you would normal meringues.

Makes 4 portions
Prep time: 5 minutes
Cooking time: 15 minutes

Per portion

Calories: 109

Fat: 3.1g

Saturates: 0.3g

Carbs: 15g

 of which sugars: 5.4g

Fibre: 2.9g

Protein: 4.8g

Salt: 0.3g


  • 400g can of chickpeas

  • 1tsp rapeseed oil

  • 1 tsp chilli powder

  • ½ tsp ground cumin

  • ¼ tsp ground ginger

  • Pinch of salt

  • 1 tsp brown sugar (optional)

  • 1 tbsp sultanas (optional)

  • Black pepper

Vegan friendly

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