Crunchy Yemeni Chickpeas
An ideal healthy vegan snack. Perfect for the lunch box, or when you are having a party. They are super easy to make and to store and pairs wonderfully with salads and as a garnish on soups. Our bet says that even the kids will like them.
5' + 20'
preparation & cooking time
4
serve
HAWAIJ
spice
Ingredients
- 450 g of chickpeas
- 1tbsp of olive oil
- 1 tsp of HAWAIJ by Camelēr Spice Co.
- ¼ tsp of salt flakes
Method
- Preheat oven to 170℃
- You want a can of good quality chickpeas (garbanzo beans) Drain, rinse in a colander and pat dry on some kitchen towel. You can actually just leave on a towel for an hour if you are not in a hurry.
- Put all ingredients into a bowl and mix until well coated.
- Bake for 20-25 minutes
- Depending on your flavour profile, add an extra ½ tsp of HAWAIJ and an extra sprinkle of salt, if you would like to intensify the flavour. This guilt free Yemeni snack is delicious.