A delicious zero point Weight Watchers snack.
INGREDIENTS
- ¼ tsp cinnamon
- ¼ tsp all spice
- ½ tsp ground coriander
- ½ tsp ground tumeric
- ¼ tsp ground ginger
- ¼ tsp smoked paprika
- ½ tbsp ground cumin
- 1 pinch cayenne pepper
- 1 pinch black pepper
- ¼ tsp sea salt
- 1 can chickpeas (411g can – approx 230g drained weight)
- 10 sprays spray oil
INSTRUCTIONS
- If using an oven to make these roasted chickpeas preheat the oven to 350oF / 180oC / Gas Mark 4.
- Open the can of chickpeas and empty into a sieve. Rinse the chickpeas well under cold running water. Tip the chickpeas on to some paper towel and tap dry. When the chickpeas are dry, place in a bowl and spray with 10 sprays of oil.
- Place the spices in a small bowl and mix. Sprinkle over the chickpeas and stir till all the chickpeas are covered with the spice mix.
- If you are using an airfyer for this recipe, tip the chickpeas into the airfryer and fry for 15 – 20 minutes and check to see how they are getting on. Continue to airfry for another 10 minutes or so if you like them really crunchy (like I do!). Times vary according to the make and model of airfryer.
- If you are using a traditional oven, tip the chickpeas on to a baking sheet and bake for 45 – 50 minutes. Half way through cooking remove from the oven and use a spatula to move the chickpeas around a bit, before returning them to the oven