Roasted chickpeas


1 can chickpeas, organic

1 tbsp olive oil

1 and 1/2 tbsp garlic powder, from Mabrúka

1 tbsp cumin, from Mabrúka

1/2-1 tsp chilli powder

pinch of salt and lots of black pepper


1 tsp chilli flakes

1 tsp turmeric

1/2 tsp cayenne pepper

pinch of salt and lots of black pepper

This recipe is sponsored by Mabruka.


Preheat the oven to 200°C

Drain the liquid from the chickpeas.

Put them on a clean cloth or paper towel to dry.

Mix the olive oil and spices in a bowl and toss the chickpeas with it.

Spread the chickpeas across a baking sheet with parchment paper and roast them until they are crisp and golden. Ovens are different, in mine it takes about half an hour, but in some ovens it takes up to 45 minutes. It’s good to shake the pan when 10 minutes have passed and then it’s important to watch them carefully to prevent from burning.

If you don’t roast them long enough they’ll not be sufficiently crunchy. But not to worry, even if they’ve been out of the oven for more than an hour when you find out they are still soft it’s possible to put them back in a hot over for a few minutes more. I’ve tried and it works.

You can play with the spices and simply use your favorites.

Roasted chickpeas are really nice as a snack and elevates the experience of a good salad.

This recipe is sponsored by Mabruka.

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