Spicy Roasted Chickpeas 


400g can Biona chickpeas, drained.

1 tbsp Biona Olive Oil

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander



1. Heat oven to 180C/160C fan/gas 4. 

2. Tip the chickpeas into a bowl and toss with the olive oil, smoked paprika, cumin and coriander. 

3. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. 

4. Leave to cool and enjoy!



Windmill products used in this recipe