Roast chick­peas with Aleppo pep­per and cumin

Makes a small bowl­ful

The Sunday Telegraph - Stella - - HOME FRONT -

Good for when you have friends over, and a pretty healthy snack. If you can’t find Aleppo pep­per, just use chilli pow­der. In­gre­di­ents

1 x 400g tin chick­peas ½ tbsp olive oil 2 tsp ground cumin 2 tsp Aleppo pep­per


1 Pre­heat the oven to 200C/gas mark 6.

2 Drain and rinse the chick­peas, then dry them in a clean tea towel. Put in a small roast­ing tin where they can lie in a sin­gle layer. Add the oil, spices and some sea­son­ing, and toss ev­ery­thing around with your hands.

3 Roast for 40 min­utes, shak­ing the tin ev­ery so often to en­sure that the chick­peas colour all over.

4 Let them cool and dry out a bit. Keep in an air­tight con­tainer (though if you want them to be drier, you can just let them sit out – they will dry out grad­u­ally and get crunchier).

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