Roasted Paprika Chickpeas

Good afternoon everybody! I hope everyones new year and return to work has got off to a good start. January for me is always quite a fun month: I celebrate my birthday on the 16th and several of my friends have birthdays either side of that, which keeps the festive party spirit going just a little bit longer!

On the flip side of that, I’m really starting to struggle with my baking resolution (to only bake one cake a month) as I’m itching to get in the kitchen and try out some of the tasty recipes from my ‘Baking Bucket List’. For now though I am being kept busy trying out new dinners and a few breads, which you will hear about on here about very shortly πŸ™‚

There’s always some sort of biscuit, cake or other sugary treat in the office at work and I’ve needed to find myself a healthy alternative to snack on to avoid the temptation of these for quite a while now. After seeing a similar recipe for spicy roasted chickpeas online a few weeks ago, I thought now was a good a time as any to give these a go, and it (kind of) works in my plan to try and bring in the new year with a healthy start.

I was so impressed with the results and they really are great just to snack on. They’re ridiculously easy to make and the flavour combinations you can try out on them are endless: try honey and cinnamon glaze for a sweeter treat or really turn up the heat with a chilli variation. Why don’t you give them a go!


1 x 410g Tin Chickpeas

1 Tbsp Olive Oil

1 1/2 Tsp Paprika

Salt & Pepper, to season


– Preheat the oven to 200C/180C Fan/390F

Drain the chickpeas and transfer to a sheet of kitchen roll so any excess liquid is removed.

Add the oil, paprika, salt and pepper to a mixing bowl and give everything a quick stir.

Add the dried chickpeas to the bowl and give the bowl a good shake so that the chickpeas get covered in the oil and spices.

Transfer the chickpeas on to a baking tray, making sure they are spread in one even layer and place in the centre of the oven.

Cook for 15 minutes before taking them out of the oven to give them a quick shake (just to make sure they cook evenly and don’t get stuck to the tray). Return to the oven and cook for a further 10-15 minutes until they are golden and crispy.

Remove from the oven and allow to cool down before munching away on these tasty nuggets!

The chickpeas are best on the day of cooking, but will keep for 2 days in an air tight container.


Helena x


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