Spiced baked chickpeas (with paprika and rosemary)
These baked spiced chickpeas with herbs and spices are perfect to enjoy in a bowl or as a quick vegan and protein snack. These baked chickpeas are also a great vegan side dish like these baked chickpeas with curry (with curry and turmeric), this baked pumpkin with curry and sesame this baked beetroot or these Baked Brussels sprouts.
Why you'll love this smoked tofu recipe
- Quick: in just a few minutes your chickpeas will be ready to be baked, and the baking time is also approx. 20 minutes.
- Simple: you don't have to worry about cooking the dried chickpeas because they come pre-cooked in a tin and you still get a delicious result.
- Light: Chickpeas prepared in this way are light and easily digestible.
- Gluten-free these baked chickpeas are flourless and therefore suitable for coeliacs.
- a great vegan side dish: these crispy chickpeas are an excellent side dish for first and main courses, but can also be an excellent accompaniment to some basmati rice with vegetables and condiments.
Here are all the ingredients you'll need
- 200 g precooked chickpeas
- ½ tsp paprika powder
- 1 rosemary sprig
- ½ tsp garlic powder
- 1 Tbsp extra virgin olive oil
Preparation of baked spiced chickpeas (step-by-step)
1. Drain the chickpeas in a colander and rinse under running water. If you want, you can store the aquafaba and use it for other vegan preparations such as mayonnaise or meringues.
2. Wash the rosemary under running water and chop it finely.
3. Put all ingredients in a bowl and mix well.
4. Pour the chickpeas onto the baking tray with baking paper and bake for 20 minutes at 200°C on fan function.
Pro tip
For an extra crispy result, turn the chickpeas halfway through baking.
You could also use these spiced chickpeas as a topping for a white bean hummus (see photo)
Storage tips
You can store your baked chickpeas in a refrigerator container for up to 4 days. Please note that after being in the fridge, baked chickpeas tend to shrivel and become harder and less tasty.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Baked chickpeas with paprika and rosemary
Equipment
- 1 baking tray
- 1 baking paper
Ingredients
- 200 g precooked chickpeas
- ½ tsp paprika powder
- 1 sprig fresh rosemary
- ½ tsp garlic powder
- 1 Tbsp Olive oil
Instructions
- Drain the chickpeas in a colander and rinse under running water. If you want, you can store the aquafaba and use it for other vegan preparations such as mayonnaise or meringues.
- Wash the rosemary and chop it finely.
- Put all ingredients in a bowl and mix well.200 g precooked chickpeas
- Pour the chickpeas onto the baking tray with baking paper and bake for 20 minutes at 200°C on fan function.
I hope you enjoyed the recipe, see you soon!
